Reviewed: Nov. 11, 2009

Easy and outstanding. Used chocolate cake mix instead of yellow for color and taste (we love chocolate).

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rsogburn

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Reviewed: Sep. 29, 2009

Not very flavorfull,no one in my family of 5 much cared for it.

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RepMom

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Canfield, Ohio, USA

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Reviewed: Aug. 24, 2009

Made This for a B-day on saturday, the family had me make it again on Sunday, they loved it that much! it is the best!& so easy .My 15 yr old granddaughter will be making it for a going back to school party.

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Betty

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Reviewed: Jul. 29, 2009

I loved this cake. I think its mainly because of its simplicity; i dont hate myself after eating it and its just sweet enough. I used jiffy devils food and ricotta, those little boxes are perfect for a two person dessert. I did add a little cream cheese and only two eggs, and it was great!

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lacey

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Reviewed: Feb. 22, 2009

This recipe is EXCELLENT. When it is warm it tastes like Custard Pie and it is even better chilled. The only thing I changed is I added a splash more vanilla and it didn't even need the powdered sugar. I can't stop eating it and I usually don't eat cake!!! A+++++

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Smartyboots

Cooking Level: Expert

Home Town: New Milford, Connecticut, USA

Living In: Danbury, Connecticut, USA

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Reviewed: Jan. 9, 2009

Excellent!! My family loved it. I used a dark chocolate cake mix and 2 tsp of rum extract instead of vanilla or almond.

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Scrappy

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Reviewed: Dec. 22, 2008

Or was it this one I made after The Mozzarella Co. cooking class?

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Jennifer

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Reviewed: Nov. 25, 2008

Excellent light cheese cake. I recommend to use only 2 eggs with box cake mix, instead of 3. I used almond extract, instead of vanilla

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Lizette

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Reviewed: Nov. 5, 2008

Good cake and very easy to make. This is a great way to use up extra ricotta cheese. I used almond extract instead of vanilla as others have before me. I used a stoneware bundt pan and baked it for 65 minutes. My family loves it!

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Sharon

Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA

Living In: Temecula, California, USA

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Reviewed: Nov. 3, 2008

Yum! I made mine with a devil's food cake in a bundt pan and it was delicious, and so easy! With 3 eggs in the cake I just couldn't bring myself to do 3 in the filling, but it was still very eggy with 2. I also cut the sugar to about 1/2 cup, but probably could have used the full 3/4. A great, easy recipe that can easily stand up to tweaking!

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JT

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 23, 2008

Delish! I made almost as directed but used a bundt pan and baked for an additional 20 minutes. I also used almond extract instead of vanilla...it is a more unique flavor and makes the cake more unique too.

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nenithel

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Reviewed: Oct. 15, 2008

Very easy and very good. I used a marble cake mix and made a simple blueberry sauce to go on top. The blueberries were good, but the cake really didn't need it.

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Terram

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Reviewed: Oct. 15, 2008

Umm.... what happened to the cake part? It was too much ricotta cheese and not enough cake batter. Maybe if the cake batter was doubled it would have more potential, but I strongly doubt I would make this again. Highly dissapointing after reading the rave reviews. My 8 year old took one bite and said it needed sugar!

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booghierbaby

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Reviewed: Sep. 20, 2008

I made this using a lemon cake mix, and almond flavoring instead of vanilla. I also threw in some drained maraschino cherries and slivered almonds. Otherwise, I followed the recipe. I found that it took a lot longer to bake than stated, ~1 hour total. Also, I think it could use another egg. Overall it was very good though. I will try this again, probably with a chocolate mix next time.

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klzee

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Sep. 2, 2008

So.... this cake was not great. The texture of the cheese is kinda strange, and is not at all like cheesecake like some reviewers thought. I made it with a chocolate cake and used a chocolate butter-based frosting (yum!!) on top. Serving it cold is definitely better than warm.

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MJ

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Aug. 4, 2008

If you're looking for something to wow your guests, loved ones and yourself...try this recipe! Just wonderful. I used a Dark Chocolate mix and added chocolate chips to it. I made it the day before the wedding shower, refrigerated it, and served next day with fresh strawberry sauce. The ricotta mixture buried itself dead center making just the most lovely presentation when cut into and tasted super. Thanks to all the other reviewers...I probably wouldn't have tried this and am very very glad I did!

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Norwedish Princess

Cooking Level: Intermediate

Living In: Coon Rapids, Minnesota, USA

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Reviewed: Apr. 14, 2008

Made this as listed except added almond extract and my family loved it! I made a blueberry topping for those who like fruit on their cake, which was a nice combination. Thanks for the ideas! It was a wonderful way to use the enormous tub of ricotta I had left :-)

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veggiemom

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Reviewed: Sep. 4, 2007

This was moist , light and delicious! I put the left over cake in the refrigerator covered and it was even better the second and third day. Everyone asked for the recipe. I'll be making this again for sure.

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jeanne

Home Town: Long Island, New York, USA

Living In: Doylestown, Pennsylvania, USA

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Reviewed: Jul. 23, 2007

This was delicious, the ricotta suppose to end up on the bottom. Used 4 eggs. and put pudding on top and then cool whip in a 9 x 13 pan.

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KIT1

Home Town: Huntington, New York, USA

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Reviewed: Jul. 22, 2007

I used a yellow cake mix with chocolate swirl prepared according to the box directions. Then because the Ricotta mixture reminded me of cannoli filling I cut the sugar down to 1/2 a cup, left out one egg, added two teaspoons of vanilla extract instead of what the recipe calls for and added about a cup of chocolate chips. The flavors all really work together. I posted picture of my creation.

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