Reviewed: Sep. 20, 2007

This was fun and we did enjoy the cake; it wasn't as flavorful as I expected, and the texture is a little odd, with the grittiness others describe. I agree that a fruit topping, or maybe the marvelous buttermilk syrup (another all.recipes recipe, we found it on the German pancake recipe) would be good with this. It needs more flavor. I wonder how it would be made with peaches or pineapple like a pineapple-upside-down cake? Or maybe with a chocolate sauce.

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Anne

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Reviewed: Jul. 22, 2007

Although my guests and my son (6) enjoyed it as a birthday cake, I expected more. I did not reall all the reviews and did not realize the ricotta would fall to the bottom. Also, it says to drop it by spoonfulls into the cake. I found that very difficult to do since 2 pounds of ricotta mixed with the eggs is enough to fill 1/2 of a 9x13 cake pan on it's own. And also, the recipe should also say to add the extra number of eggs as required for the mix. I had 5 eggs on hand and the recipe called for 4. But the cake mix called for 3 on it's own so it was really 7 total.

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Michelle K

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 8, 2007

This cake is certianly a crowd pleaser!! Everytime I take it somewhere, people ask for the recipe! I like to add a little cinnamon (about 1/2 tsp.) to the ricotta mixture.

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BaBaLin

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Reviewed: Apr. 28, 2007

I can think of a thousand ways to fancy this cake up for company or a holiday but...it's perfect just the way it is. My husband also loved it warm right out of the oven. I'm thinking a thickened pineapple or apricot fruit sauce would be wonderful. Going to try making this using a chocolate cake mix.

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Kathy

Cooking Level: Intermediate

Home Town: Edison, New Jersey, USA

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Reviewed: Mar. 18, 2007

This is similar to an old recipe my grandmother used to make. Try using Lemon Cake mix instead of yellow.

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mdc25

Cooking Level: Expert

Home Town: Fullerton, California, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Aug. 28, 2006

I didn't have a "yellow cake" (I assume that means madeira or butter cake) but I did have a coconut/orange syrup packet cake. I also used what I had of ricotta (about 3/4 the amount). It does taste rather eggy - I like that. My version was just great warm and I will use the syrup from the packet cake to serve over the cake for dessert. It is the cake version of bread and butter custard.

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foodforeight

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2006

This recipe was okay - but not great. It just tasted too cake-mixy for me. One tip - I cooked it through - the complaints that the ricotta is too "eggy" in texture is likely because the cake wasn't cooked long enough.

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Rose

Cooking Level: Intermediate

Living In: Manchester, Connecticut, USA

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Reviewed: Aug. 16, 2005

I've made this several times and always get raves! It's so moist. Try cutting the cake into squares and serving in paper cupcake liners. People will think they come from a fine bakery!!

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Jo Peruzzi

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Reviewed: Jan. 4, 2004

I did not care for this recipe. The ricotta filling collected in the center of the cake and had a very "eggy" consistency, instead of smooth and creamy ricotta. It also did not seem to blend at all with the cake, so the result was a basic yellow cake with a grainy, eggy, ricotta filling. Perhaps this would work better with fewer eggs, but I think in the future I'll just go with a traditional ricotta pie. Sorry!

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THERESA_M

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Reviewed: Sep. 12, 2002

This cake was pretty good...A little floppy, but I like the twist on it...

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NEANE THE BEAN

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Reviewed: Aug. 20, 2002

So EASY to make and received MANY compliments! They all wanted the recipe! Thank u so much!

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KRISTT10

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Reviewed: Jul. 28, 2002

Excellent! I like it so much that I've made it 3 times in the past month. The first time I only used half the ricotta mixture & thought it was great. Then I followed the recipe & it was incredible!! The 3rd time I added some fresh blueberries (put on top before baking). The blueberries made it look wierd, but once cut it looked good. I'm addicted! Thanks to other reviewers for the warning that the ricotta mixture falls to the bottom. I invert it on a platter after baking so the ricotta is on top. Yum!

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claykyle

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Reviewed: Jul. 1, 2002

Excellent! I only used half the ricotta mixture (that's all the ricotta I had in the house). I made it in 2 small pans instead of a 13x9 & it cooked in 45 minutes. I brought it to a picnic at my parents house- everyone (ages 2 to 90)loved it. Nice for a hot day, not too sweet.

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Stephanie Knewasser

Cooking Level: Expert

Home Town: Binghamton, New York, USA

Living In: Riverview, Florida, USA

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Reviewed: Apr. 4, 2002

This is SO easy and SO delicious. The ricotta settles to the bottom, so don't be alarmed--that's what makes it so good! I get raves no matter where I take it. My husband likes it warm right out of the oven, but I prefer it cold. Try it, you won't be disappointed!!

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GOLFFOX

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Reviewed: Feb. 28, 2002

This is a fun, easy recipe. Mine took an extra 1/2 hour in the oven though, and I turned temp. down to avoid getting too dark. I'm thinking a fruit glaze would be great on this.

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SMOZIG

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Reviewed: Feb. 8, 2002

This was aweome! Super moist! I have made similar cakes using sour cream, but it doesn't compare to the ricotta! I only had half the ricotta the recipe called for on hand, so I halfed the ricotta mixture and it was still fabulous! I recommend this cake to everyone.

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NOAHS_MOMMIE

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Reviewed: Jun. 27, 2001

This is a wonderful cake. The ricotta mixture does sink to the bottom of the cake but it is delicious. I actually tasted this or a similar cake at a dinner party and wanted the recipe. I was so happy to find this. Also it is so simple to make. I will definately make this again and again!

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SHARONLITAL

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