Ingredients Jump to Instructions ↓

  1. 2 cartons (15 ounces each ) reduced-fat ricotta cheese 1 cup sugar 1 teaspoon vanilla extract 1/3 cup chopped pecans, toasted 3 milk chocolate candy bars (1 1/25 ounces each ), grated BATTER: 1/4 cup shortening 1-1/4 cups sugar 2 eggs 1/2 cup unsweetened applesauce 1-1/2 teaspoons vanilla extract 2-1/2 cups all-purpose flour 2-1/2 teaspoons baking powder 1 teaspoon salt 1-1/4 cups fat-free milk 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed Whole hazelnuts and shaved chocolate, optional

Instructions Jump to Ingredients ↑

  1. Line three 8-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside. For filling, in a small bowl, beat ricotta cheese and sugar until smooth; beat in vanilla. Fold in pecans and grated chocolate. Cover and chill. Meanwhile, in a large bowl, beat shortening and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla until well blended. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans. Bake at 350° for 20-25 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 horizontally into two layers. Place bottom layer on a serving plate; spread with 1 cup filling. Repeat layers four times. Top with remaining cake layer. Spread whipped topping over top and sides of cake. Garnish with hazelnuts and shaved chocolate if desired. Chill until serving. Refrigerate leftovers. Yield: 16 servings.


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