How To Make Italian Chocolate Cake

Preheat the oven to 350°F and spray a 9 x 13″ baking pan with nonstick spray.
Prepare cake batter as directed on box and pour into 9 x 13 pan.
In a separate bowl, whisk together the ricotta, sugar, eggs, and vanilla extract.
Pour the cheese mixture over the unbaked cake batter, spreading it as evenly as possible.
Bake the cake for 1 hour at 350 degrees, or until a toothpick inserted into the center comes out clean. Allow cooling completely. Don’t frost anything until it’s completely cool. Refrigerate overnight if possible.
Prepare the chocolate pudding according to the package directions, then fold in the cool whip. Spread over the cake, cover, and place in the refrigerator for at least 6 hours before serving.
Decorate with cherries and sprinkles, Christmas sprinkles, or just cocoa powder.