Makeover Ricotta Nut Torte

By ezunich

Ingredients

• 2 (15 oz cartons) reduced fat ricotta cheese
• 1 cup sugar
• 1 tsp vanilla
• 1/3 cup chopped pecans, toasted
• 3 milk chocolate candy bars (1.55 oz each), grated
• Batter
• 1/4 cup shortening
• 1 1/4 cups sugar
• 2 eggs
• 1/2 cup unsweetened applesauce
• 1 1/2 tsp vanilla
• 2 1/2 cups flour
• 2 1/2 tsp baking powder
• 1 tsp salt
• 1 1/4 cup milk
• 1 carton (8 oz) frozen reduced whipped topping, thawed
• shaved chocolate

Preparation

Step 1

Line three 9 inch 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 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 toping over top and sides of cake. Garnish with shaved chocolate. Chill until serving. Refrigerate leftovers.