Italian Love Cake

From: JiliBean

On Jun 11, 2009

Our family has made this for years, it's wonderful. It is just as good with lemon cake mix and lemon pudding in place of the chocolate! Try it!

From: Ladybug2804

On Apr 13, 2009

I thought this cake was fantastic and anything BUT bland! Delicate, yes...not overpowering. I thought the texture was fantastic and a great flavor combination. I made the cake part exactly according to the recipe. The only change I made was the topping in which I used real whipped cream only b/c I don't like cool whip! I will totally make this again.

From: FoodFromSicily

On Oct 10, 2005

I've been making this cake for many years and always had great results and great reviews. Being Italian I'm accustomed to deserts with ricotta fillings. I cant even count the people who have requested this recipe from me. To cut down on the cholesterol I used Egg-Beaters instead of the real thing and also used part skim ricotta.

From: Brandyberry

On Apr 11, 2006

I just realized I hadn't rated this cake so here it goes - The cake itself went over very well. I used it for a dessert for a Christmas Party I catered. I tried it out on the family first and found these little problems: 1. Don't make this in a plain shiny pan. Whatever the metal is, it reacts with the ricotta and makes it taste "off". 2. I added some frangelico (hazelnut liquor) to the ricotta mixture to add a little more flavor. One other reviewer made the comment that it was bland and I couldn't agree more. I'm more of a cheesecake texture fan than how the ricotta works out. Needless to say, when I made the flavor change to the cheese and baked it in my nice Wilton 11x17x2 pans (I doubled the recipe) it came out fantastic. Everyone raved about the layers and loved the "mousse" on top. I would make this again.