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Italian Love Cake

Italian Love Cake

Indulge in the irresistible charm of this **Italian Love Cake**, a remarkably easy-to-make dessert that promises pure bliss with every bite. This recipe breaks down the art of creating a moist, flavorful cake with a luscious topping, making it the perfect treat for any occasion or simply when you crave a little sweetness.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Italian-American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box (15.25 oz) yellow cake mix
  • 1 3 oz package instant vanilla pudding mix
  • 1 cup milk
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1 12 oz package chocolate chips (semi-sweet recommended)
  • 1 cup chopped nuts (pecans or walnuts work wonderfully)
  • 1 8 oz package cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Equipment

  • 9x13 inch baking dish
  • Electric mixer
  • Wire rack
  • Medium Bowl

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, milk, eggs, and vegetable oil. Using an electric mixer, beat this mixture on medium speed for about 2 minutes, or until well combined and relatively smooth.
    1 box (15.25 oz) yellow cake mix, 1 3 oz package instant vanilla pudding mix, 1 cup milk, 4 large eggs, 1/2 cup vegetable oil
  3. Gently fold in the chocolate chips and chopped nuts into the cake batter. Ensure they are evenly distributed throughout the mixture.
    1 12 oz package chocolate chips (semi-sweet recommended), 1 cup chopped nuts (pecans or walnuts work wonderfully)
  4. Spread the prepared cake batter evenly into the greased and floured 9x13 inch baking dish.
  5. In a separate medium bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
    1 8 oz package cream cheese, softened, 1 cup powdered sugar, 1 teaspoon vanilla extract
  6. Evenly dollop spoonfuls of the cream cheese mixture over the cake batter in the baking dish.
  7. Place the baking dish in the preheated oven. Bake for 30-40 minutes, or until a toothpick inserted into the center of the cake (avoiding the cream cheese dollops) comes out clean.
  8. Once baked, remove the Italian Love Cake from the oven and let it cool in the dish on a wire rack for at least 15-20 minutes before cutting and serving.

Notes

Store in the refrigerator for up to 3-4 days. Can be frozen for up to 2-3 months.