Made the filling with 3 eggs, used 1 and 1/2 pints ricotta and 8 oz cream cheese, used almond extract in place of vanilla. Replaced the water in the cake mix with espresso. Baking time given for metal pan is 90 minutes. that's way too long, cake was overdone at 60 minutes, not burned, but very dry corners. The ricotta filling did not sink, stayed on top of the cake, but as it gets covered by the pudding/whipped topping frosting, it now looks like a beautiful 3 decker cake. Next time, divide the cake batter : half in the pan, followed with the ricotta filling, then top off with the other half of the batter. Unlike everyone else, I tasted this after it had cooled for 30 minutes and thought it was good.
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Made the filling with 3 eggs, used 1 and 1/2 pints ricotta and 8 oz cream cheese, used almond...