Bertinelli splits the cake batter between two pans, so she winds up with two cakes, perfect for layering. But you could also make this cake in a 9×11 pan. Duncan Hines.

The recipe's base is a boxed-cake-mix batter laid out in a 9-by-13-inch pan, over which you pour a filling made with ricotta cheese, mascarpone cheese and sugar.

For the cocoa-mascarpone frosting layer, combine in your mixer the box of instant pudding mix, a cup of milk, and more mascarpone cheese. Bertinelli recommends waiting for the cake to completely ...

The name says it all: Valerie Bertinelli’s Butterscotch Love cake is the caramel-y, buttery, simply dreamy dessert you didn’t know you needed to make. Find out how to make the Food Network ...

It calls for lemon-flavored boxed cake mix, the zest and juice from one lemon, canola oil, 32 ounces of ricotta cheese, a pound of mascarpone cheese, four eggs, about a cup of sugar, vanilla ...