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

Preheat oven to 350 degrees F. Prepare the cake pan as directed on the cake box.

Prepare chocolate cake batter according to package instructions and pour into the prepared pan.

In a bowl combine ricotta cheese, sugar and vanilla extract; mix until thoroughly combined. Pour over the cake batter. Swirl through the batter with a knife. Bake for 1 hour.

Meanwhile, combine instant chocolate pudding mix and nondairy whipped topping. Beat with an electric mixer on medium speed until smooth. Chill until the cake has cooled then frost.