Ingredients Jump to Instructions ↓

  1. 2 cartons (15 ounces each ) ricotta cheese

  2. 1-1/2 cups sugar

  3. 1 teaspoon vanilla extract

  4. 1 cup chopped pecans

  5. 1 milk chocolate candy bar (7 ounces), grated BATTER:

  6. 2/3 cup shortening

  7. 1-2/3 cups sugar

  8. 3 eggs

  9. 1-1/2 teaspoons vanilla extract

  10. 2-1/2 cups all-purpose flour

  11. 2-1/2 teaspoons baking powder

  12. 1 teaspoon salt

  13. 1-1/4 cups milk FROSTING:

  14. 2 cups heavy whipping cream

  15. 1/4 cup confectioners' sugar

  16. 1/2 teaspoon vanilla extract Whole hazelnuts and chocolate curls, optional

Instructions Jump to Ingredients ↑

  1. For filling, in a small bowl, beat ricotta cheese and sugar until smooth; beat in vanilla. Fold in pecans and chocolate. Cover and refrigerate. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Pour into three waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Cut each cake in half. Place one bottom layer on a serving plate; spread with 1 cup filling. Repeat layers four times. Top with remaining cake. Cover and refrigerate overnight. In a large bowl, beat cream until thickened. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over top and sides of cake. Garnish with hazelnuts and chocolate curls if desired. Refrigerate leftovers. Yield: 12 servings.


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