While this isn’t a true “tiramisu” cake, it does have all the flavors of tiramisu. This is super easy to make. It starts with a box of cake mix (I used Duncan Hines) and adds a layer of sweetened ricotta cheesecake batter. The layers magically reverse while the cake bakes. The top layer is a mixture of Kahlua, chocolate pudding and cool whip. It was so light and delicious. I could just eat the top layer by itself! This is the kind of cake that gets better as it sits. It is a great dessert to make ahead for a party. We both “loved” this cake!
Tiramisu Love Cake
- 1 package chocolate cake mix, plus eggs and oil called for on package
- 1 cup water
- 1/4 cup Kahlua
- 32 oz ricotta cheese
- 4 eggs
- 3/4 cup sugar
- 1 tsp vanilla
- 1 (5.1 oz.) package instant chocolate pudding mix
- 1 Tbsp Kahlua
- 1 cup cold milk
- 1 (8oz) container Cool Whip
Preheat oven to 350. Spray a 9×13 inch pan with nonstick spray, set aside.
Using a hand mixer, mix together cake mix, eggs, oil, water and 1/4 cup Kahlua. Pour batter into prepared 9×13-inch pan.
Beat together the ricotta cheese, eggs, sugar, and vanilla until smooth with a hand mixer. Carefully spread mixture over cake batter.
Bake for 1 hour. Remove from the oven and allow to cool completely before frosting.
Whisk together the pudding mix, milk and 1 tablespoon of Kahlua. Carefully fold the Cool Whip into the pudding until thoroughly combined.
Spread the pudding mixture over the top of the cooled cake.
Cover the cake and refrigerate at least 6 hours before serving.