Chocolate Ricotta Layered Graveyard Cake

Recipe by: Dawn Lopez

This Chocolate Ricotta Graveyard Cake is extra spooky and delish.

Make This Recipe

1 Box Devil’s Food Cake Mix (+ ingredients needed to make it according to box directions), 15.25 oz

32 oz Ricotta Cheese

4 Eggland's Best Eggs, Large

¾ Cup Sugar

2 TBSP Cocoa Powder

1 Box Instant Chocolate Pudding Mix, 3.9 oz

1 Cup Whole Milk

1 Tub Cool Whip or Whipped Topping, thawed, 8 oz

30 Chocolate Sandwich Cookes, crushed.

15 Pumpkin Candies

20 Small Green Candy Eyes

Halloween Sprinkles

Spooky Cupcake Toppers

Buy Recipe

Heat oven to 350 degrees & spray baking pan (9 x 13") with non-stick cooking spray.
In a medium bowl, prepare cake mix according to the package directions. Pour evenly into your baking pan.
In a medium bowl, mix ricotta cheese, all (4) eggs, sugar and cocoa until completely smooth.
Carefully pour the ricotta mixture over the cake mixture in the baking pan, covering as much space as you can evenly. You can use a spoon or spatula to carefully cover any areas and sides that are difficult to cover.
Bake for 53-57 minutes, cake is done when a toothpick can be inserted into the center and come out clean. Cool the cake completely, about 2 hours+ is best.
Prepare the creamy topping. In a medium bowl, mix milk with dry pudding mix for two minutes and refrigerate for 10 minutes. When pudding is set, fold in the Cool Whip until completely blended.
When the cake is cooled (takes about 2 hours), spread the Cool Whip mixture evenly over the top.
Spread the crushed cookies evenly over the top of the cake.
Decorate the cake with pumpkin candies, candy eyes, sprinkles and top with graveyard and ghost cupcake toppers.
Store in your refrigerator.
Cake is best served very cold or next day.