Reviewed: Nov. 12, 2009

Superb!

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helenfromMD

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Reviewed: Nov. 9, 2009

This is an awesome cake! We've been making it for years and everyone loves it. I've also done it with yellow cake mix and vanilla pudding with equally delicious results. :)

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 29, 2009

Got this recipe from my mom but we do it a little differently. We use a marble cake mix, and top with french van. pudding mixed with cool whip and then cover and I mean cover the cool whip topping with cinnamon. Everyone that has tasted it loves it!

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BLAISLEY

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Reviewed: Sep. 27, 2009

Pretty darn good. Very moist. As others suggested, I made the day before, and frosted the day of. I also baked it in a foil pan that had higher sides. I don't know if I would make it again, but that's only because I don't make a ton of cakes. Definately worth a try though.

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JDSMOM1

Cooking Level: Intermediate

Living In: Columbus, Michigan, USA

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Reviewed: Sep. 16, 2009

I used 2 lbs ricotta cheese and the duncan hines marble cake mix... yum yum yum!

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jb3401

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Reviewed: Aug. 22, 2009

The mascarpone filling needs a little something "more." Next time I'll try adding some canelloni-like ingredients to it like mini chocolate chips.

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JENELLEBELLE

Cooking Level: Intermediate

Home Town: Macomb, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Aug. 18, 2009

Made this for a family dinner and it was fabulous! I used Chocolate Cool-Whip Dips spread on top of the cake. This is a very moist and yummy cake.

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sbeesley1

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Reviewed: Aug. 2, 2009

This cake is absolutely delicious. I use a marble cake mix, and add 2 tsp. vanilla to the ricotta. Make sure cake is completely cooled before icing. Better to make at least a day ahead of time. Always a hit, wherever I take it.

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CHEFTASMAN

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 21, 2009

I made this cake yesterday. Four adults and one child ate the cake. The adults all agreed that it was one of the most mediocre cakes that we have ever tasted. Not sure how so many delicious ingredients combine to be so boring. Three of us didn't even finish our piece of cake. For some reason, none of the flavors in the cake are strong enough to be reallly delicious. We were all trying to analyze the problem. We all uniformly agreed that the chocolate cake didn't seem chocolaty enough. We agreed that the best part of the cake was the topping and that the cake was moist enough but not flavorful enough.

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jmdouglass

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Reviewed: Jun. 21, 2009

Totally delicious!!! As many of the other reviews suggest I recommend using a larger pan than the 9x13 the recipe suggests. I sprinkled the top with mini chocolate chips. All around SUPER delicious and easy!

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laughterqueen

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Reviewed: Jun. 12, 2009

This was by far one of the best cakes I have ever had. I made it for my mother inlaw and my boss's birthdays this week and they were both amazed by it. (my boss is a baker!) I made the first cake with Pillsbury (we use it at work) and then read the rest of the reviews while it was in the oven and found out NOT to use it because of the pudding in the mix. I then called my husband and had him get me Duncan Hines and made the 2nd one with it and it turned out perfect. Granted, they tasted the same, but the Pillsbury didn't set the way the Duncan did. I am fortunate enough to work in a bakery and have access to cake boards and plastic collars to make "decorating" it easier. Since the cake rose real high in the pan, I couldn't really put the mousse on top of it so I put the collar around the cake and was able to do it that way. Sorry for the long review! Amazing recipe, will definitely use again and already have requests for upcoming bdays and anniversary's!

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LpnLab

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2009

I made this recipe exactly as instructed, only I made it while we had guests. I did not give it enough time to cool. It, then tasted eggy. But the next day, it was heavenly!!! I gave a few pieces to some friends and family and they loved it!

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Jnfr

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Reviewed: Jun. 6, 2009

My cake turned out just like the photo! This is so easy to make and well worth the effort. I used Duncan Hines devil's food cake mix and part skim ricotta cheese. I covered and refrigerated the unfrosted cake overnight adding the topping just before serving. The slices came out perfectly. The cake could be dressed up with chocolate curls, sliced strawberries or raspberries. This was a big hit with us.

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Jun. 2, 2009

My son loved this recipe and he is picky. I think he ate the entire cake. Thanks for the recipe.

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Sweettreats

Cooking Level: Expert

Home Town: Antelope, California, USA

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Reviewed: May 28, 2009

Yum, this was very good! I used DH Devils Food mix and made sure to buy a good quality ricotta, opting for regular and not part skim. This had a nice rich flavor and I'll use definitely make this again.

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Amy G

Cooking Level: Intermediate

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Reviewed: May 26, 2009

I will be an optimist I made this tonight disappointed that my ricotta didn't sink but then I read a post that said to use a duncan hines cake one without pudding I will try again I hope it tastes good for my group tomorrow night. I also thought possible it was to much ricotta or if it was to heavy to fall... I was right I have made this cake in just a couple of days the second time it turned out just like the picture make sure you use a cake mix without pudding that was the trick .... I also top mine with homemade whipped cream

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Pswan

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Reviewed: May 25, 2009

I made this cake twice in one day. If you want your cake to look like the photos, do not use a 'pudding in the mix' cake mix (Pillsbury). The cake will taste fine and is very good, but the batter is too dense to rise through the ricotta. Being a curious customer, I had to try it again with a Duncan Hines mix, and it turned out perfectly. The cake fills a WHOLE 9x13 pan, so I added the frosting to each piece as I served it rather than end up with smashed frosting from storing it. The cake itself is not very sweet, but the textures are fantastic. We ate the first cake within a couple of days and froze the second. It thawed beautifully, and we're working on it now. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: May 11, 2009

I made the cake 1 day ahead (per other posters)wrapped in saran wrap and put in refrig. Was a little nervous about the long cooking time, cooked for 70 minutes but I think next time will cook for 60 minutes ( it was fine at 70 minutes).It wasn't dry but it is not a sweet cake either. I think the quality of the chocolate cake mix could break or make the recipe. The frosting I didn't care for as much, I used a large box of pudding to the same proportion of cool whip. Not chocolate enough for my taste so I added some Hershey chocolate syrup by the spoonful until I got the taste I wanted.My family takes instant chocolate pudding powder and we dump it into heavy cream and beat it,this frosting is more like a mousse (not too sweet either) consistency then the above recipe.FYI "our" frosting we like on angels food cake!

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Pam from L.I.

Cooking Level: Intermediate

Living In: Sound Beach, New York, USA

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Reviewed: Apr. 13, 2009

This was OK not bad, but not great. If I make this again, I will definitely use a 15 in pan I didn't really get 3 layers, there wasn't enough room in my pan for the cake to do it's thing. Mine looked more like a marble cake.

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Mom of Two

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 12, 2009

What can I say about Italian Love Cake. I use a Devils Food cake mix and followqed recipe exactly.Very moist. I ran out of oil and used melted butter, I think that made it richer if thats possible. I followed other rewiewers and put frosting on next day. So good I can't wait until this on i gone so I can make it again.

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