I made this recipe several times and found that the quality of the cake mix makes all the difference - some of them are just better-tasting than others (I personally liked Betty Crocker German Chocolate). At first I was concerned that the cake will not bake through, but during the baking ricotta layer sinks into the cake-mix layer and in fact the cake comes out with the chocolate layer on top. Once I made a half of the recipe in 8x8 form with about 3/4 of the ricotta and it also was good, just a bit dryer (which some might even prefer). Most of all I like the frosting idea and have even used it on other cakes and desserts. Thanks Rene!
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I made this recipe several times and found that the quality of the cake mix makes all the...