Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large bowl, combine ricotta cheese, granulated sugar, and vanilla extract. Blend until smooth, then add eggs and mix until creamy.

In a separate bowl, combine Devil’s Food Cake mix, water, canola oil, and eggs. Mix until smooth.

Pour the chocolate cake batter into the prepared baking dish. Spoon the ricotta mixture over it, allowing it to float without mixing.

Bake in preheated oven for 1 hour to 1 hour and 10 minutes, until the center is slightly jiggly but not wet.

Remove the cake and cool on a wire rack to room temperature.

Prepare frosting by mixing chocolate pudding with milk and whisk until thick. Fold in whipped topping.

Spread frosting over the cooled cake, refrigerate for at least 4 hours or overnight before serving.