I didn't make the cake, only the filling. I've tried many, many chocolate cake recipes so I don't have to try any more. I creamed 15oz part skim ricotta & 1/4 cup white sugar; then mixed in 3T light sour cream; added a slightly beaten egg, a pinch of salt & a tsp vanilla. I divided this mixture in half & added 1/3c unsweetened flaked coconut, 1/2tsp imitation (McCormick) coconut flavoring to one half. I don't "love" coconut so wanted to try the filling without coconut. It sounded good that way, too. For me, they were pretty good to good. For a coconut lover, they were very good. I used a thin cake batter (next time, I will definately use a thicker batter. The filling left a bit of a sinkhole. I just put the filling on top without more cake batter over it). After baking, I dusted with confectioners' sugar & placed a dimesize dollop of cream cheese frosting in the middle. Topped with toasted coconut. A very pretty cupcake! The filling was a little dry, just a littlle. I'll add more sour cream next time, 1/4c. The coconut was a little big(?). I may put it in the blender to make it smaller; or it may just be my not liking the feel of coconut, only the taste. The noncoconut ones were a hit. I liked them better. Kind of reminded me of a cannoli. Mmmm!
3/11 Okay, since making again: If you use sweetened coconut, add half the amount of sugar. Just learned to read - I used whole egg - probably why so dry. Duh. :D Batter on top made filling sink more. :(
Was this review helpful?
[
YES
]
9 users found this review helpful
I didn't make the cake, only the filling. I've tried many, many chocolate cake recipes so I...