Chocolate Italian Cream Cake

1 (18.25 ounce) box chocolate cake mix
3 eggs
1/3 cup vegetable oil
4 cups ricotta cheese
1 cup granulated sugar
1 teaspoon vanilla extract
1 (3 1/2 ounce) box instant chocolate pudding mix
8 ounces non-dairy whipped topping

Heat oven to 350 degrees F. Grease and flour a 13 x 9 x 2-inch cake pan.

Prepare cake as per package instructions using 3 eggs and 1/3 cup oil; pour into prepared pan and set aside.

Combine ricotta cheese, sugar and vanilla extract in a large mixing bowl; mix until thoroughly combined. Pour over cake batter. Swirl through the batter with a knife. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven; let cool down and transfer to a serving platter.

Meanwhile, combine chocolate pudding mix and non-dairy whipped topping; beat with an electric mixer on medium speed until smooth about 3 to 4 minutes. Refrigerate pudding mixture.

Cover cake with pudding mixture. Serve immediately or keep refrigerated until serving time.

TIP: For baking purposes, when buying ricotta cheese in a plastic container, it is best to take the following precautions in order to not end up with a soggy cake: In a small skillet over very low heat, add ricotta. Once the cheese has shed its excess liquid, discard liquid. Wrap ricotta in cheesecloth and place over a bowl. Ricotta is ready for baking once it has stopped dripping.