• 1 box (18.25 oz.) yellow cake mix
• 1 container (15 oz.) part-skim ricotta cheese
• 4 eggs
• 1/4 cup water
• 1/4 cup vegetable oil

Filling:

• 1 container (15 oz.) part-skim ricotta cheese
• 3/4 cup confectioners’ sugar
• 1/4 teaspoon ground cinnamon
• 1/2 cup miniature semi-sweet chocolate chips
• 1 cup thawed non-dairy whipped topping

Preheat oven to 325°F. Spray two 8-inch round cake pans with vegetable cooking spray; set aside.

In large bowl, beat cake mix, ricotta cheese, eggs, water and oil with electric mixer on low speed for 30 seconds. Increase speed to medium; beat for 2 minutes or until smooth. Divide batter evenly between prepared pans.

Bake 32-35 minutes or until golden brown and firm to the touch. Let cakes cool in pan on cooling grid 10 minutes. Remove from pans and cool completely.

Meanwhile, for filling, place ricotta cheese into food processor. Pulse several times until smooth. Add sugar and cinnamon; pulse until just combined. Scrape cheese filling into medium bowl; fold in chocolate chips and whipped topping. Cover and refrigerate until ready to use.

To assemble cake, cut both layers in half horizontally, forming 4 thin layers. Place one layer on cake board or serving plate. Spread 1/3 of filling onto layer. Repeat with remaining 3 layers and filling.

Ice cake as desired.

Makes 12 to 16 servings.

Ingredientes y materiales

• 1 Caja de yellow cake mix
• 1 pote de 15oz de part-skim ricotta cheese
• 4 huevos
• 1/4 taza de agua
• 1/4 taza de aceite vegetal

Relleno

• 1 pote de 15oz de ricotta part skim
• 3/4 taza de azócar impalpable o glass
• 1/4 cucharadita de canela
• 1/2 taza de semi-sweet chocolate chips
• 1 taza de whipped topping

Procedimiento:

Precalentar el horno a 325º F. Preparar dos moldes de 8” con spray antiadherente (no el que dice butter)
En tu bowl o en tu máquina, colocar la caja de mix, la ricotta, los huevos el agua y el aceite.
Batir por 30 segundos a baja velocidad. Aumentar la velocidad a media y batir por 2 minutos. Dividir la mezcla en los moldes.

Cocinar por 30-35 minutos. Enfriar por 10 minutos. Desmoldar.

Para el relleno, colocar la ricotta en el procesador. Pulsar varias veces hasta que quede bien suave. Agregar el azócar y la canela. Combinar. Volcar esta mezcla un bowl y agregarle los chocolate chips y la crema. Cubrir y refrigerar.

Cortar el pastel en 4 capas y rellenarlo con la preparación anterior.
Glasear el pastel con buttercream o dejarlo asi… es exquisito.