Ricotta Nut Torte
Ingredients

2 cartons (15 oz. each) ricotta cheese
1-1/2 cups sugar
1 tsp. vanilla extract
1 cup chopped pecans
1 (7 oz.) milk chocolate candy bar, grated
Batter:
2/3 cup shortening
1-2/3 cups sugar
3 eggs
1-1/2 tsp. vanilla extract
2-1/2 cups all-purpose flour
2-1/2 tsp. baking powder
1 tsp. salt
1-1/4 cups milk
Frosting
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 tsp, vanilla extract
optional whole hazelnuts and chocolate curls
Directions:
Heat oven to 350º F. (175º C). Filling: In a small mixing bowl, beat ricotta cheese and sugar until smooth; beat in vanilla. Fold in pecans and chocolate. Cover and refrigerate. In a large mixing bowl, cream shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Pour into 3 waxed paper-lined 9" round baking pans. Bake 25 - 30 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Split each cake in half. Place 1 bottom layer on a serving plate; spread with 1 cup filling. Repeat layers 4 times. Top with remaining cake. Cover and refrigerate overnight. In a mixing 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. Makes 12 servings.