Reviewed: Feb. 27, 2012

I made this with a dark chocolate cake mix in a bunt pan. Turned our great but the filling is not what I expected. The consistantry was strange. Too eggy. I added chocolate chips. Needs to be cold.

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Reviewer:

Dottie

Cooking Level: Expert

Living In: Akron, Pennsylvania, USA

Reviewed: Feb. 17, 2012

Ny mom called this a Ricotta cake To prevent the ricotta from sinking to the bottom, she used 2 lbs of DRAINED ricotta and mixed it with the eggs, sugar and whatever flavorings. She then would take 1/3 to 1/2 of the ricotta mix and then mix that with the prepared cake mix before adding the ricotta to the top. This way the cakey part is denser, more like a pound cake. Then the ricotta topping does not sink to the bottom. Either way, it is just a matter of preference. But to prevent a soggy cake, you must drain the ricotta as some are more watery than others. I use a cheesecloth lined strainer, put it over a bowl, and leave it in the fridge for a few hours until you see the clear whey in the bowl. Discard the whey and the ricotta is ready to use. If you don't mind your cake a little soft, then don't drain the ricotta. But I always do when making cakes. ENJOY!

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Reviewer:

gobomel

Cooking Level: Expert

Reviewed: Feb. 1, 2012

Well, my enthusiasm For this cake was quickly erased! It tastes great! But.... Looks terrible! In the defense of the recipe, I did use a bunt pan.....won't do at again! I will make it again, but will use the pan recommended. The strawberry topping hid the imperfections! Can't complain about anything with strawberries!

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Reviewer:

Jocelyn

Reviewed: Nov. 9, 2011

not bad but i think i prefer eating the yellow cake alone... the cheese mixture sinks to the bottom and it is quite soggy... don't think i'll make this again.

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Reviewer:

iluv2cook!

Reviewed: Nov. 9, 2011

I had leftover ricotta to use, so I thought I'd try this recipe. I honestly don't know how it got such good reviews. The texture is odd and it took about 20 min longer to set up than the recipe stated. It's edible, but definitely not something I would make again.

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Reviewer:

alaska

Cooking Level: Intermediate

Home Town: Greenfield, Indiana, USA

Living In: Greensburg, Indiana, USA

Reviewed: Aug. 27, 2011

I made changes suggested by others: cut the sugar out, used 4 eggs instead of 3, added a couple ounces cream cheese, 1/4 tsp cinnamon, and almond instead of vanilla extract in the filling. I topped it with blueberry sauce (from this site) and Cool Whip. In hindsight, I would add maybe 1/4 cup of sugar, because without the topping, the filling didn't add a whole lot. I made these into cupcakes and the ricotta mixture sank into the middle of the cupcake when baking, creating a wonderful surprise and texture.

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Reviewer:

Patty

Reviewed: May 31, 2011

I used lemon cake mix and lemon extract and 15 oz container of Skim Ricotta and it is so good.

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Reviewer:

Barbara Y

Reviewed: Apr. 24, 2011

This is a nice every day dessert that is easy to make and can be dressed up with fruits or drizzle of chocolate or Nutella. It is not a showstopper, but very tasty. It would get a five from me, but it tasted too much of cake and not enough of ricotta.

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Reviewer:

marias8

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Honolulu, Hawaii, USA

Reviewed: Jan. 8, 2011

followed directions exactly, i liked it, needed to use up ricotta cheese, would have been better with almond extract i think

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Reviewer:

MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Clinton, Connecticut, USA

Reviewed: Dec. 3, 2010

Fantastic! followed recipe to a T - except I did add a bit of cocunut with the powdered sugar for the top of the cake. I can't tell you what a hit this was - I have been innundated with requests for the recipe, including people who hadnt tasted it - only heard of it from those who had. Now thats good :) I am making a couple of these again as written this weekend and of course, I'm going to try a few variations... ( cant help it, its my nature :)) Hats off to you Gingee, thank you! UPDATE - I tried this with crushed pineapple - I love this cake! Put crushed pineapple in the bottom of the cake pan, and then followed recipe with the addition of coconut w/ powdered sugar on cake. This recipe is AMAZING - UPDATE Cherries work too! with chocolate cake mix! This is THE BEST.

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