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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yo.mags

Cooking Level: Intermediate

Home Town: Berlin, New Jersey, USA

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Reviewed: Mar. 27, 2009

This cake came out to be wonderful! Followed all the directions to the mark! Baked for 60 minutes only and came out great! I put the mousse-like topping on and let the whole cake sit overnight. I had everyone try a piece later the next night and it was soooo moist and delicous...not too sweet but not dull just right!!!! Will make again!!!!!

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asalia

Cooking Level: Intermediate

Home Town: Manteca, California, USA

Living In: Dover, Delaware, USA

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Reviewed: Mar. 15, 2009

I followed the intructions completely and was very pleased with the results. I made the cake 2 days ahead of when it was needed and think that the additional time didn't hurt the cake in any way, if anything, it allowed the cake itself to become very, very moist. This is definitely a great dessert to take to a pot-luck since it it very easy to make, and feeds quite a few people. I have recommended this cake to friends, and will definitely make it again.

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Lori G

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2009

I think next time I would make it in a 15 inch pan so there would be more room for "frosting". Not too sweet which should be better for us.

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Tonia

Cooking Level: Expert

Living In: Farmington, New Mexico, USA

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Reviewed: Mar. 5, 2009

A dear friend of mine made this for my birthday this year. OMG!!! the best present i got! as we were talking about making it, it was her first time, we discovered we both loved allrecipies.com. i wanted to comment when i found the cake recipe - so thank you for posting this recipe! i will be making this for all of our cook outs this year.

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leese

Living In: Indianapolis, Indiana, USA

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Reviewed: Feb. 23, 2009

This recipe, followed to the tee, was not impressive. I was expecting a rich, flavorful cake, and what I served was a light, not that sweet, wierd textured cake. I didn't get very many compliments....I will not be serving this to my friends or family again.

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Tina

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Reviewed: Feb. 19, 2009

Just made this tonight, and it was awesome! Everyone loved it and couldn't believe that I actually pulled off a dessert so pretty and complicated-looking.. while at the same time making something that tasted great :D (I don't bake! but this was really easy!)

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RollHappy

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Reviewed: Feb. 1, 2009

I made this the first time exactly as the recipe states, and it was amazing! Then I made a variation of it for my sister who's allergic to chocolate - I used strawberry cake mix and white chocolate jello pudding mix. It was a hit!

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nikkiology

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Reviewed: Jan. 3, 2009

This was very different. I used half of the ricotta mix just bc purchased what I thought was a large container for the recipe and it was just enough anymore of the bottom part and I think my family would of passed on this. They did however fight over the bowl that the frosting was mixed in. Truely heavenly and you can actually make this one lowfat if you wanted to and it would still turn out fabulous! Thanks for a wonderful recipe

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MommaJ

Cooking Level: Expert

Living In: Orland Park, Illinois, USA

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Reviewed: Dec. 1, 2008

Delicious, did use 2 pkgs. of pudding in the Cool Whip for the frosting. Much better 2-3 days after making. I wasn't sure if you were suppose to take it out of the pan and didn't want to take a chance so I left it in the pan. Does any one know if it comes out of the pan easily when inverting? Would appreciate your help.

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Blazer

Cooking Level: Intermediate

Home Town: Derby, Connecticut, USA

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Reviewed: Nov. 27, 2008

This was not my cup of tea but if you don't like your cake sweet, then you would like this. It is pretty easy to make but the cooking time listed on the recipe is too long. I used a glass baking dish and the cake came out dry. I would recommend lowering it from 75 minutes to 60.

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carrieoakey

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Reviewed: Nov. 20, 2008

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!

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JMDSMOM

Cooking Level: Expert

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Reviewed: Nov. 10, 2008

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

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Elizabeth

Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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Reviewed: Oct. 25, 2008

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

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Jenny

Cooking Level: Intermediate

Home Town: Springville, Utah, USA

Living In: Salem, Utah, USA

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Reviewed: Sep. 27, 2008

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

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Ang D.

Cooking Level: Expert

Home Town: Marietta, Ohio, USA

Living In: Buffalo, New York, USA

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Reviewed: Sep. 18, 2008

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.

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Renee

Cooking Level: Expert

Home Town: Kilgore, Texas, USA

Living In: Zimmerman, Minnesota, USA

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Reviewed: Sep. 5, 2008

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.

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