Ricotta Cake

So my mom has been talking about wanting to try and make a ricotta cake. I figured that since she was coming over for lunch/dinner on Mother's Day I'd give it a try. It turned out great! Here's the recipe that I used from Cooks.com

AUNT ANTOINETTA'S RICOTTA CAKE

2 lbs. ricotta cheese 3/4 c. sugar 3 eggs, lightly beaten 1 (18 1/2 oz.) pkg. yellow or lemon cake mix with pudding Mix together the ricotta cheese, sugar and eggs. Set aside. Prepare the cake mix according to the package directions. Pour into a greased and floured 9 x 13 inch pan. Carefully spoon the ricotta mixture over the batter. Bake at 350 degrees for 60 to 65 minutes or until golden. When the cake is done, sprinkle with powdered sugar. Keep refrigerated.

I researched a few different recipes and combined a few things that I found in each. I opted to go with just 2 eggs in the cake mix, not the 3 that it called for. It seemed to keep the cake part a little denser. I also added 1 1/2 tsp of vanilla extract to the cheese mixture.
I was thankful to have found some reviews from other women that have made a similar cake. Otherwise I would have been in for a shock when I cut the cake and realized that the cheese part had fallen to the bottom while the cake part was on top, even though I'd layered them the other way.The cake turned out wonderful and was very moist. My mom isn't a huge cake person but was intrigued by this since it has ricotta and she (along with DH and my stepdad) LOVED it. I will definitely make it again. Next time I'll probably get some fresh strawberries and slice them on top just before serving.