I am giving this 4 stars b/c I didn't come back with an empty plate, although it might have been b/c there was a ton of food at the get together. The ones who did try it (I didn't b/c I do not eat cake)really liked it. I followed the recipe exactly except that I used a big box of pudding per suggestions here. My only problem was that I had to cook it a little longer than said and the cheese part didn't sink as much as I thought it would. I may try this again at another time. Thanks!

Very good! I will let it sit for 24 hours next time. The frosting was sooooo good. I might use it for other things.

wasn't that great everyone loved the first taste and then after that it sat in the fridge for two weeks

Made this for my husbands birthday, thoroughly enjoyed by all.

Bland, it just lacks a lot for everything you put into it. I didn't have a problem with soggy, but it was dry. I cooked it in a metal 9x13 and where the directions say 90 min, thankfully I took it out at 70 min. I did let it set a full 24 hours before making the topping and serving it. As for the topping... not good, just bland yet again (and not remotely close to mousse), you might as well buy the chocolate flavor cool whip, save time, money, and a dish to clean.

I made this cake at the suggestion of my mother. I thought it was really plain. Maybe I did something wrong, but I was not impressed at all! I took it to a cook out, no one complained about it, but no one asked for the recipe either.

Delicious and light. Perfect

I have been making this recipe for years. It's always a huge hit and comes off as an elegant dessert that takes very little time to make even though people think you fussed. I make mine in a foil lasagna pan (the higher one, not the short sided ones) and I usually end up using a 16 oz. cool whip (doesn't affect the flavor at all) and I put the extra frosting in dessert dishes as it's alot like chocolate mousse and is a great dessert all by itself. I make mine the night before and frost it the next day, I also sprinkle the frosted cake w/chocolate jimmies for an even prettier looking cake. If you get the foil pans that come w/the clear plastic lids, I find they work best as they don't come in contact w/the frosting. Delicious is all I can say!

Awesome. I made it 2 days ahead of time as per the instructions of other reviewers. I topped it with the mousse several hours before serving. Yummy!!!

I made this cake for a farewell party, even though someone else was bringing dessert. It was awesome and will be one of my favorites. I have passed the recipe on to family and friends who went crazy over it. I brought the last 1/3 of the leftover cake (after 3 days) to work and it was gone in less than 45 min. I made the cake on a Friday, took the left-overs to work on Monday and was expecting it to taste "left-over" but it's true, it was even better. The icing stayed creamy and the texture of the cake remained moist but no runny or stale tasting. The only change I made was I used 2 boxes of the chocolate pudding, 2 cups of milk and added one small contained whpped topping. I cooled the cake completely (to avoid the cake falling apart) and iced the entire cake.I am going to try it with chocolate cake this weekend! I am also considering trying it will yellow cake and instead of chocolate pudding, will use lemon pudding for a "lemony cheesecake" creation. Will keep you posted! It is much easier than cheesecake and was just as good if not better! Thanks to the creator of this one!

Good Simple cake. I'm glad to find a recipe using a cake mix in a pinch. The cool whip topping is very lite. Will make again.

You might as well leave out the ricotta mixture and save time and money. The whipped topping/pudding mixture would be just as good on the boxed cake mix. The cake was dry and not at all exciting.

I had it once years ago at Mike's Pastry in the North End of Boston and was never able to find it again, at Mike's or anywhere else!! I'm so grateful I found this recipe!!Made with Devils Food cake mix and pudding, half and half instead of milk and whole milk ricotta. Loved it! Definitely got better after a couple days. I might try the lemon idea next. And for those who don't know (I didn't!), 2 pints is one of the BIG containers.

This was a big hit! I made it for a family get together and two of the three other women in attendance asked for the recipe. The other one doesn't cook much, so I wouldn't have expected her to want it. It's very light. I actually prefer a heavier cake, but everyone loved it!

this recipe was so easy and tasty. I did cut back on the ricotta, only by about 1/2 a cup. I also skipped the milk as one reviewer did and used a cook and stir pudding mix. the only one I had on hand. my husband loved this cake. It was better the next day, so I would recommend making the day before you plan on serving.

Not bad, but not real exciting