Reviewed: Jan. 4, 2012

very good-

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Reviewer:

Marty

Cooking Level: Expert

Living In: Little River, South Carolina, USA

Reviewed: Dec. 7, 2011

So darned easy, so darned good. See in the comments the lemon cake variation. To. Die. For. Don't count on having any leftovers.

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Reviewer:

KBSMITH57

Cooking Level: Intermediate

Home Town: Sioux City, Iowa, USA

Living In: Keswick, Iowa, USA

Reviewed: Nov. 23, 2011

This cake was so good that it was requested to be made for Thanksgiving this year! Thanks for sharing it!!

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Reviewer:

KPan

Cooking Level: Beginning

Home Town: Fort Wayne, Indiana, USA

Living In: New Bern, North Carolina, USA

Reviewed: Oct. 14, 2011

So-so! but the recipe makes more than 1 9X13 dish. My son didn't really care for this and niether did my hubby.

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Reviewer:

karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Sep. 13, 2011

Yummy Yummy!!! I've been making this cake for years and just recently found the recipe here with the change of chocolate cake instead of using yellow cake and needless to say that no matter what we do with chocolate is always good...

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Reviewer:

mommyof3

Reviewed: Jul. 8, 2011

Easy, Easy, Easy! GREAT "make-ahead" dessert.

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Reviewer:

SEngelberg

Reviewed: Jun. 2, 2011

I would've added more sugar to the ricotta cheese because that layer was just kind of bland.

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Reviewer:

Heather

Reviewed: May 28, 2011

I belong to an organization that has several bake sales a year. This cake is requested everytime and the first to leave the bake sale table.

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Reviewer:

davene1960

Reviewed: May 10, 2011

I was really hoping that since this cake has gotten some great reviews that we would love it, however, my family, who are big into sweets mind you, wouldn't eat it. I personally did not think the ricotta cheese filling was sweet enough and I couldn't get past it's texture. Oh well...win some you lose some.

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Reviewer:

buttercup2746

Cooking Level: Intermediate

Home Town: Huber Heights, Ohio, USA

Living In: Centerville, Ohio, USA

Reviewed: Apr. 27, 2011

Everyone at the party LOVED this cake and asked for the recipe. I did as other reviewers suggested and made the cake the day before then iced it an hour before the party and put it back in the fridge. I used powdered sugar in the ricotta filling and doubled the amount as others suggested it wasn't sweet enough. I had extra large eggs so I only used 3 in the filling. The filling sunk into the cake nicely and I baked it for 60 minutes in a metal pan. Perfect! I also used 16 oz of whipped topping since I didn't want to have extra in the fridge. I will make this MANY more times. YUMMY!!

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