Chocolate Pudding and Cheese Cake

We often see layer cakes whose layers have different flavors served at special occasions like birthdays and weddings. Layer cakes are considered a labor of love because it takes effort to create all those fanciful layers.

Or does it? There are actually some layer cake recipes that are pretty easy to work on and assemble and are just as special. Take as an example this chocolate pudding and cheese cake. It’s got a chocolate sponge cake layer, a cheese layer, and a pudding layer. It does take time to make this cake, but it’s a lot simpler than it looks.

Visit the Next Page link below for the recipe.

What makes this chocolate pudding and cheese cake so easy? For one, the chocolate cake layer is just boxed cake mix. The cheese layer is made of ricotta cheese, eggs, vanilla and sugar, while the pudding layer is simply instant chocolate pudding mixed with milk and folded into Cool Whip. The chocolate and cheese layers are baked together, and the pudding layer is added after the baking. How easy was that? This quick and easy treat is from Christine of Chew Nibble Nosh.


1 package chocolate cake mix (I recommend using Betty Crocker brand), and the ingredients needed to make the cake according to the package
2 lbs. ricotta cheese
4 eggs
¾ cup sugar
1 tsp. pure vanilla extract
1 (5.1 oz.) package instant chocolate pudding mix
1 cup cold milk
8 oz. Cool Whip


  1. Preheat your oven to 350*F and spray a 9×13 inch pan with nonstick spray.
  2. In a large bowl, mix together your cake mix according to the directions on the box. Set aside.
  3. In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
  4. *The following directions are correct. The layers switch during the baking time!
  5. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.
  6. Bake the cake at 350* for 1 hour. Remove from the oven and allow to cool completely before frosting.
  7. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.
  8. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.
  9. ENJOY!


Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Chew Nibble Nosh.

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  1. Joyce E Tetzlaff-Diemert I am very allergic to the poison. When I eat BHT, etc., it takes about 4 days to get it out of my system, using Benadryl. I am not alone. There are millions of people who are allergic to it. It has been banned in over 100 countries. Do your research. Why does Jell-O, Betty Crocker and other companies use it? It causes cancer in lab animals.

  2. I made this for my granddaughters and it was a huge hit. My mother-in-law, daughter, husband and I loved it as well. It isn’t as rich as you think, it was very good!

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