Ingredients Jump to Instructions ↓

  1. Cake: 6 lg Eggs

  2. 3/4 c Minus

  3. 1 tb. sugar

  4. 1 ts Vanilla extract

  5. 1/2 c Plus

  6. 1 tb. all-purpose flour

  7. 1/2 c Unsweetened cocoa powder;

  8. -sifted 1 ts Ground allspice

  9. 1 ts Ground cinnamon

  10. 1/4 ts Ground nutmeg

  11. Frosting and filling: 1 1/2 c Part-skim ricotta cheese

  12. 1/4 c Plus

  13. 2 tb. unsweetened cocoa

  14. -powder 2 tb Instant espresso powder

  15. 3 tb Granulated sugar

  16. 2 ts Vanilla extract

  17. 1/8 ts Salt

  18. 3/4 c Apricot all-fruit spread

  19. 83A 1. Preheat the oven to

  20. 350. Spray two 8-inch round cake

  21. 7 minutes.

  22. 2. In a medium bowl, sift together the flour, cocoa powder, allspice, cinnamon, and nutmeg. Using a large rubber spatula, quickly and gently fold the dry ingredients into the egg mixture, until smooth. Divide the mixture between the two prepared pans. Bake until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Cool completely in the pans set on racks.

  23. 3. Meanwhile, to make the frosting, in a food

  24. 31 PM

  25. processor or blender, process the ricotta cheese, cocoa powder, espresso powder, sugar, vanilla, and salt, until smooth. Cover and chill the frosting until ready to use. 4. When the cake is cool, turn it out of the pans. With a

  26. long serrated knife, split each layer in half horizontally and spread the bottom half of each layer with half of the apricot all-fruit spread. Carefully replace the top halves. 5. Spread half of the frosting evenly over the top of one

  27. of the filled layers. Stack the second filled layer on top of the first. Swirl the remaining frosting evenly over the top of cake. Garnish with whole strawberries, if desired. To serve, cut the cake into 12 equal slices. --


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