This was made for personal. :)

Recipe:

Cake:

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. I used the new cool whip vanilla frosting from the freezer section.

Makes 12 to 16 servings.