The Italian Love Cake recipe I received from a relative. It's very good! Mama Mia!

1 box chocolate cake mix (prepared according to the package instructions)
2 pounds ricotta cheese
4 eggs
1/2 cup sugar
1 teaspoon vanilla

Mix together ricotta cheese, eggs, sugar and vanilla.
Set them aside.
Prepare cake mix and pour into 9 by 13 inch pan.
Spread ricotta cheese mixture over the top of the unbaked cake.
Bake at 325 degrees F. for 1 (one) hour and 15 minutes, or until cake tests done.
After baking, the cheese will fall to the bottom of the cake.

TOPPING:

1 small box of instant chocolate pudding
1 cup of milk
10 ounces non-dairy whipped topping

Mix all topping ingredients together and spread over top of cake.
Refrigerate

OATMEAL CINNAMON CHIP COOKIES

1 cup (2 sticks) butter or margarine, softened
1 cup packaged light brown sugar
1/3 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups of all-purpose flour
1 teaspoon ARM & HAMMER baking soda
2 1/2 cups quick-cooking oats 1 2/3 (10 oz. pkg.) HERSHEY'S Cinnamon Chips
3/4 cup raisins

Heat oven to 350 degrees F.

Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons onto ungreased cookie sheet.

Bake 10 to 12 minutes or until lightly browned. Cool one (1) minute; remove from cookie sheet to wire rack. Makes about four dozen.

BAR VARIATION:

Spread batter into lightly greased 13x9x2 inch baking pan. Bake at 350 degrees F. for 25 to 30 minutes or until golden brown. Cool; cut into bars. Makes about three dozen bars.

CHOCOLATE CHOCOLATE CHIP COOKIES

2/3 cup shortening
1 1/2 cups packed light brown sugar
1 tablespoon water
1 teaspoon vanilla extract
2 eggs
1 1/2 cups all purpose-flour
1/3 cup HERSHEY'S Cocoa or Dutch Processed Cocoa
1/2 teaspoon salt
1/4 teaspoon ARM & HAMMER baking soda
2 cups (12 oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips

Heat oven to 375 degrees F.

Beat shortening, brown sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs, beat well. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Stire in chocolate chips. Drop by rounded tablespoonfuls two (2) inches apart onto ungreased cookie sheet.

Bake 7 to 9 minutes or until cookies are set. Cookies will appear soft and moist. Do not overbake. Cool two (2) minutes; remove from cookie sheet to wire rack. Cool completely. Makes about three dozen cookies.

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