How to make it

  • Make cake in 2 (9 inch) cake pans, following directions on box (but substituting 3 large eggs for egg whites)
  • Mix sugar, chocolate and cherries into ricotta cheese with spatula
  • Fold in rum or vanilla
  • For syrup, add rum or vanilla to the sugar water
  • Slice cooled layers in two, making four even layers
  • For 3 layers, moisten with syrup, spread evenly with 1/3 jam and 1/3 ricotta mixture
  • Frost final layer and sides with topping
  • Option: serve ricotta filling in your favorite tartlets

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