This cake was very different and delicious ! I made it "light" by using fat-free ricotta, which worked out fine, and Lite Cool Whip and skim milk. The ricotta filling sinks to the middle of the cake as it bakes and makes a "layered" look like a devil dog. I baked the cake (in metal pan) at 350 for just under an hour and it came out perfect. I cooled it for 15 minutes, removed it from pan to a serving platter, covered it w/ Saran Wrap and refrigerated it over night to set before frosting it. (The bottom looked alittle "wet" from the filling sinking through the cake when I removed it from the pan, but, after refrigerating it it seemed to evaporate and just make the cake moister.....not soggy at all, which is what I worried about !!) The frosting is light and delicious like chocolate mousse. I decorated the cake after frosting it with chocolate chips, but I think shaved chocolate & white chocolate from a candy bar would look even better. I will mkae this again. It's easy and very quick and perfect for a special occasion without spending all day baking and preparing.
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This cake was very different and delicious ! I made it "light" by using fat-free ricotta,...