Lemon Love Cake

Instructions

1. Heat your oven to 350 degrees. Spray a 9” x 13” baking pan with non-stick cooking spray.
2. Prepare cake mix in a medium bowl according to the package directions. Then, pour evenly into your baking pan.
3. In a medium bowl, beat the ricotta cheese, eggs, sugar, and vanilla extract until completely smooth.
4. Carefully pour the ricotta mixture over the cake mixture in the baking pan. Cover as much space as you can evenly. Use a spoon to carefully cover any areas and sides that are difficult to cover.
5. Bake for 53-57 minutes, cake is done when a toothpick can be pressed into the center and come out clean. Cool the cake completely before adding frosting. This will take about 2 hours.
6. Prepare the topping. Mix milk with dry pudding mix for two minutes in a medium bowl. Refrigerate for 10 minutes. When the pudding is set, fold in the Cool Whip gently until it is completely blended.
7. Once the cake is completely cooled, spread the frosting evenly on top. Store in your refrigerator.
8. The cake is best served very cold or the next day.

Optional garnishes: Dollop of whipped cream or additional Cool Whip. Fresh Lemon Slice or Wedge.