Makeover Ricotta Nut Torte

Directions

• Line three 8-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside.
• For filling, in a small bowl, beat ricotta cheese and sugar until smooth; beat in vanilla. Fold in pecans and grated chocolate. Cover and chill.
• Meanwhile, in a large bowl, beat shortening and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla until well blended. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
• Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1 cup filling. Repeat layers four times. Top with remaining cake layer.
• Spread whipped topping over top and sides of cake. Garnish with hazelnuts and shaved chocolate if desired. Chill until serving. Refrigerate leftovers.