Reviewed: Aug. 4, 2008

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!

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JAMVS

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 2, 2008

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!!!

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Sheila

Cooking Level: Expert

Home Town: Middletown, New Jersey, USA

Living In: Belford, New Jersey, USA

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Reviewed: Jul. 3, 2008

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!

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Estelle

Cooking Level: Expert

Home Town: El Mirage, Arizona, USA

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Reviewed: Jun. 28, 2008

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.

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Kevin Brannon

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Reviewed: Jun. 25, 2008

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.

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Rita

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Reviewed: Jun. 21, 2008

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.

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PrincessJenna

Cooking Level: Intermediate

Home Town: Upton, Massachusetts, USA

Living In: Albany, New York, USA

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Reviewed: Jun. 13, 2008

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!

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Julie

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Reviewed: Jun. 5, 2008

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.

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alilou

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Mohnton, Pennsylvania, USA

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Reviewed: Mar. 23, 2008

Not bad, but not real exciting

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Lizard

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Reviewed: Mar. 22, 2008

This was a great recipe. I was looking for something different for an international potluck and didn't have much time to make something. The cake was moist because I read the reviews and some people who cooked their cake following the exact recipe said their cake was dry. I took mine out a little bit earlier. I just watched to see when the sides began pulling away from the pan, then checked it with a toothpick to make sure it came out clean. Also I liked that it was not overwhelmingly sweet. Everyone loved the cake and actually a few days later one of the girls asked for the recipe. I thought this was a great success!

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Drea

Cooking Level: Intermediate

Home Town: Kayenta, Arizona, USA

Living In: Tucson, Arizona, USA

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Reviewed: Mar. 19, 2008

I made this cake for a food day at my school. I was a little worried about making something that I have never tried before. The cake turned out great. The frosting is my favorite part. The only thing is that if you eat the ricotta cheese part of the cake by itself, it tastes a little different and may take some getting used to. Make sure that you eat it with both the frosting and the chocolate cake. I made the cake the night before. I also made the pudding the night before so that I could make the frosting in the morning and it would be really cold and not melt while I was transporting it. This worked out great.

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Marissa

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2008

This was pretty good. I used other suggestions and made it a day ahead of time. Good idea. It only better over the next couple of days. I used a metal bake pan and baked it 90 minutes. I think this was about 8 to 10 minutes too long. The corners were tough. I cut away from the corners and did not serve those. Everyone said it had a good taste. I was expecting something awsome but it was just OK. I will make again in April for a birthday party. Thanks for sharing.

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cmacklem

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Reviewed: Feb. 15, 2008

THIS IS A VERY IMPRESSIVE AND TASTY CAKE,RICOTTA CHEESE WHO WOULD HAVE THUNK IT.

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Feb. 4, 2008

Sorry, but I will not be making this again. I did as others had suggested and waited 24 hours to frost it. The frosting itself was not very chocolatey...I think it would've worked better with a smaller container of whipped topping. The cake came very close to running over the side when baking, even though I used a 9x13" pan as suggested. I think 75 minutes was too long; the crust has a rather bitter, burned taste to it (even though it doesn't look burned) and it's not as moist as I thought it was going to be, considering it has all that ricotta cheese in it. It just didn't have the chocolate flavor that I expected. I have way too many FANTASTIC chocolate cake recipes to choose from in my collection to ever make this again.

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SUE1956

Cooking Level: Expert

Home Town: Clarendon Hills, Illinois, USA

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Reviewed: Jan. 27, 2008

Cake was fabulous. Big hit at the party I took it too. I added mini chocolate chips to the top to give it a little bit of added sweetness. I cooked it in a metal pan, I think I will use a glass pan next time, as it wasn't as moist as I would have liked it to be.

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elissa s

Cooking Level: Intermediate

Home Town: Mayo, Maryland, USA

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Reviewed: Dec. 28, 2007

Wonderful!! Made it for a Christmas Eve get-together and everyone loved the unique combination of cake and ricotta cheese. Very easy to make as well!

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Ana S.

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Reviewed: Dec. 26, 2007

I made this on Christmas Eve, it was gone in 15min. The frosting is light, not to rich which is perfect because of the chocolate cake to much chocolate can be overkill.

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nikkinew

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Reviewed: Dec. 13, 2007

Awesome cake, I've had it before my mother-in-law makes it. I don't know if it is the exact same recipe but i do know that it is fantastic. Best thing to have for desert too, not too sweet- best thing for after a nice meal.

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