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Ricotta Nut Torte

This pretty layered Italian cake is called cassata. It takes some time to prepare this eye-catching dessert but it conveniently chills overnight.—Karen Albert, Prineville, Oregon

12 ServingsPrep: 35 min. Bake: 25 min. + chilling

Ingredients

2 cartons (15 ounces each) ricotta cheese
1-1/2 cups sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1 milk chocolate candy bar (7 ounces), grated
BATTER:
2/3 cup shortening
1-2/3 cups sugar
3 eggs
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 2% milk
FROSTING:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Whole hazelnuts and chocolate curls, optional

Directions

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.

2 of 2

Ricotta Nut Torte (continued)

Directions (continued)

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.

Nutrition Facts: 1 slice equals 836 calories, 47 g fat (21 g saturated fat), 143 mg cholesterol, 424 mg sodium, 92 g carbohydrate, 2 g fiber, 16 g protein.