Ricotta Nut Torte

This is my very soon-to-be son, Joey. I let him decorate this cake :)

Here is the cake:

serves 16 ( 10 ponts + )

2 cartons reduced fat ricotta cheese

1 c. sugar

1 tsp. vanilla

⅓ c. chopped pecans, toasted

3 milk chocolate candy bars, grated ( 1.55 oz. each)

Batter:

¼ c. shortening

1-¼ c. sugar

2 eggs

½ c. unsweetened applesauce

1-½ tsp. vanilla

2-½ c. flour

2-½ tsp. baking powder

1 tsp. salt

1-¼ c. skim milk

1 carton ( 8 oz) reduced fat Cool Whip

whole hazelnuts and shaved chocolate (optional)

Line 3 ( 9") round baking pans with wax paper. Spray with cooking spray and sprinkle with a small amount of flour.

For filling, in a small bowl, beat ricotta 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. Add eggs, one at a time, beating well. Add applesauce and vanilla until well blended. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well. Pour into prepared pans and bake at 350 for 15-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on wire racks.

Place bottom layer on a serving plate, top with ½ of filling. Repeat with next layer. Place third layer on top. Frost with Cool Whip and decorate with shaved chocolate and hazelnuts if desired. Chill until serving.

adapted from "Healthy Cooking"