Italian Chocolate-Ricotta Cake

Ingredients

 * 3 cups all purpose flour
 * 1-1/4 cupe unsweetened cocoa
 * 2-1/2 TSP. baking soda
 * 1-1/2 TSP. baking pwoder
 * 1/2 TSP. salt
 * 3 cups Sugar
 * 1-1/4 cups vegetable oil
 * 2 TSP. vanilla
 * 1 cup Whole milk Ricotta
 * 3 large eggs
 * 2-1/2 cups water
 * chocolate frosting:
 * 12 ox. quality milk chocolate
 * 1 cup sour cream at room temperature

Directions

 * 1) Preheat oven to 350 degrees. Grease bottom and sides of two 9" cake pans.
 * 2) Sift dry ingredients, mix together in bowl, set aside.
 * 3) In mixer bowl, mix Sugar, oil, ricotta and vanilla on medium speed for 2 minutes.
 * 4) Add eggs. Beat until incorporated. On low speed, beat in flour alternately with water in 3 additions.
 * 5) Scrape bowl and beat at medium speed for 1 minute.
 * 6) Divide equally in pans and bake for 35 to 45 minutes until cake test done.
 * 7) Cool in pans for 10 minutes and then turn onto plates. Frost when cakes are cool.
 * 8) Frosting: Melt chocolate over simmering water, stir until smooth, ltet cool to room temp.
 * 9) Mix sour cream into chocolate with a wire wisk. Frost the first layer,to with second layer, then frost the top and sides.
 * 10) Garnish with chocolate shavings, raspberries and whippd cream as desired.

Contributed by
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