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)
¼ c. shortening
1-¼ c. sugar
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"