Source: Sargento Foods, Inc.
2/3 cup granulated sugar
1 cup flour
1/2 cup unsalted butter, melted and cooled
Preheat oven to 350 degrees F. Grease and flour an 8-inch round cake pan and set aside.
In a large bowl of electric mixer, beat eggs and sugar on medium speed until thick, about 5 minutes. Gently fold in flour and butter; pour into reserved pan. Bake for 40 minutes or until cake feels firm when touched in center. Cool in pan 5 minutes. Remove from pan and cool completely on wire rack.
1 cup whipping cream
2 cups part-skim ricotta cheese
3 tablespoons granulated sugar
1 1/2 teaspoons vanilla extract
1 cup semisweet chocolate chips
In a large bowl of electric mixer, beat whipping cream until stiff peaks form, about 90 seconds. Set aside. In another large bowl, beat ricotta cheese, sugar and vanilla on medium speed until light, about 3 minutes. Fold in reserved whipped cream and chocolate chips.
Cut cooled cake in half horizontally using a sharp serrated knife. Cut each layer in half again horizontally, forming four, thin round layers. Place 1 layer on serving platter; spread with one-third of filling. Repeat procedure, ending with cake layer.
Whipped Cream Frosting
2 cup whipping cream
2 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract
In a large bowl of electric mixer, beat cream on high speed to soft peaks, about 2 to 3 minutes. Add sugar and vanilla extract; beat just enough to combine. Frost sides and top of cake with all but 1 cup of frosting. Decorate top of cake with remaining frosting and garnish with chopped chocolate and fruit, if desired. Refrigerate for a minimum of 6 hours before serving. Refrigerate any leftovers.
1/4 cup chopped semisweet chocolate (optional)
Fresh berries for garnish (optional)