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Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
Place 2 containers ricotta, 1 cup sugar and 1 teaspoon vanilla in a large bowl; mix with an electric mixer on medium speed until combined. Add 4 eggs, one at a time, mixing to incorporate after each addition until combined.
In a separate large bowl, combine cake mix, 1 cup water, ½ cup oil and the remaining 3 eggs; whisk until smooth. Pour the cake batter into the prepared pan and spread into an even layer. Pour the ricotta mixture on top of the batter in an even layer, completely covering the batter.
Bake until the cake is cooked through (it should slightly jiggle, but not be liquidy), about 1 hour. Transfer the pan to a wire rack and let the cake cool to room temperature, about 3 hours.
Meanwhile, combine chocolate pudding mix and 2 cups milk in a large bowl; mix until fully combined. Let stand for 2 minutes. Fold in 1 container whipped topping until fully incorporated. Set aside until ready to frost the cake.
Once the cake is cool, spread the chocolate pudding mixture on top of the cake. Cover and refrigerate for at least 4 hours (and up to overnight).