When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
Submit Your Favorite Recipes

Receive New Recipes and the Weekly Letter

Cheesecake Recipes

Coffee Cake Recipes

Bundt Cake Recipes

Cakes with Fruit

Chocolate Recipes

Cake Mix Recipes

Herman Recipes

Spice Cake Recipes

Frosting and Fillings

Pound Cake Recipes

All Time Favorite Recipes

No-Bake Cake Recipes

Angel Food Recipes

Ice Cream Recipes

Sponge Cakes Recipes

Torte Recipes

Holiday Recipes

Cupcake Recipes


Strawberry Dream
Strawberry Dream

Print This Delicious Love Cake Recipe

Love Cake Recipe

Love Cake Baked in a Heart Pan for My Valentine

This Love Cake is a marbled fudge and cheese cake with a creamy chocolate topping. It has all the goodness of a chocolate éclair. Quick and easy to make, Love Cake is perfect for a special occasion without spending all day baking and preparing.

1 box Fudge chocolate cake mix - prepared as directed
2 pounds Ricotta cheese
1 cup Sugar
4 Eggs
1 tsp Vanilla
1 box (3 3/4 oz.) Instant chocolate pudding
1 cup Milk
8 oz. Non-dairy whipped topping, thawed

Oven Temp ~ 350°
Baking Time ~ 55 to
Pan Type ~ 9 x 13 cake pan
Preheat oven, grease and flour cake pan.

Prepare cake batter as directed on box and pour into prepared pan.

In separate bowl combine the ricotta cheese, sugar, eggs and vanilla, mix well. Spoon over unbaked cake batter.
Bake the Love Cake at 350 for an hour. Cool the cake for 15 minutes, remove it from the baking pan and place onto a serving platter; cover with plastic wrap and refrigerated over night to set before frosting.

(The bottom of the Love Cake looks a little "wet" from the filling sinking through the cake, it does evaporate while being refrigerating and just leaves the cake moist....not soggy at all!!)

To make the icing, mix instant pudding with milk; fold in the whipped topping. Spread over Love Cake, decorate with cherries and candy sprinkles; refrigerate the finished cake until ready to serve.

This Love Cake is very different and delicious! You can make it "light" by using fat-free ricotta cheese, Lite Cool Whip and skim milk. The ricotta filling sinks to the middle of the cake as it bakes and gives it a "layered" look. The frosting is light and delicious like chocolate mousse. Shaved dark chocolate and white chocolate adds a little flair to your finished Love Cake.

Nutrition facts:
Serving Size 220 g
Calories 472
Calories from Fat 150
Total Fat 16.7g 26%
Saturated Fat 10.4g 52%
Cholesterol 82mg 27%
Sodium 583mg 24%
Total Carbohydrates 66.5g 22%
Dietary Fiber 1.1g 4%
Sugars 45.7g
Protein 14.3g
Vitamin A 9% • Vitamin C 1% • Calcium 31% • Iron 14%

E-mail This Love Cake Recipe To a Friend

User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!