1. Preheat and Prepare Your Baking Dish

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray to ensure the cake doesn’t stick. Set the dish aside.

2. Prepare the Ricotta Layer

In a mixing bowl, combine the ricotta cheese, granulated sugar, and vanilla extract. Using an electric mixer, blend the ingredients until smooth, which should take about 2-3 minutes. Gradually add the eggs, one at a time, mixing well after each addition. Continue mixing until the ricotta mixture is creamy and well-combined.

3. Mix the Chocolate Cake Batter

In a separate medium-sized bowl, prepare the chocolate cake batter by combining the cake mix, oil, water, and eggs. Whisk the mixture until smooth, ensuring there are no lumps in the batter.

4. Layer the Cake in the Baking Dish

Pour the prepared chocolate cake batter into the greased baking dish, spreading it evenly. Carefully pour the ricotta mixture over the chocolate cake batter. It will seem like the ricotta is sinking, but this is normal.

5. Bake the Cake

Place the baking dish in the preheated oven and bake for 1 hour to 1 hour and 10 minutes. The cake is done when a toothpick inserted into the center comes out clean. Note that the cake may be slightly jiggly in the center; this is normal due to the ricotta layer.

6. Cool the Cake

Once baked, remove the cake from the oven and allow it to cool completely to room temperature.

7. Prepare the Chocolate Pudding Frosting

While the cake cools, prepare the frosting. In a mixing bowl, combine the instant chocolate pudding mix with the cold milk. Whisk for about 2-3 minutes until the pudding thickens. Let it rest for a few minutes. Then, gently fold in the thawed whipped topping until fully incorporated.

8. Frost and Refrigerate the Cake

Once the cake has cooled, spread the chocolate pudding frosting evenly over the top. Cover the cake with plastic wrap or foil and refrigerate for at least 4 hours to allow the flavors to meld and the frosting to set.