Chocolate Cake With Cheese Filling

  1. Prepare Ricotta Filling. Place in a bowl; cover and chill.
  2. Combine 1/2 cup sugar, oil, and egg in a large bowl; beat at medium speed of a mixer until thick and pale (about 5 minutes). Add yogurt and vanilla; beat well. Combine flour, cocoa, baking powder, and salt; stir well. Add to egg mixture; beat well. Set batter aside.
  3. Beat 3 egg whites (at room temperature) and cream of tartar at high speed of mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.
  4. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350u0b0 for 40 minutes or until a wooden pick inserted in center comes out clean; let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack.
  5. Using a serrated knife, split cake into thirds horizontally. Brush each of 4 cut sides of cake with 1 tablespoon Kahlua. Place bottom layer, cut side up, on a serving platter; spread with 1 cup Ricotta Filling. Arrange 3/4 cup strawberries over Ricotta Filling, and top with middle cake layer. Spread cake with remaining Ricotta Filling, and arrange remaining strawberries over Ricotta Filling; top with the remaining cake layer. Cover and chill for 24 hours. To serve, sift powdered sugar over top of cake. Garnish with mint sprigs, if desired.

sugar, vegetable oil, egg, nonfat yogurt, vanilla, flour, unsweetened cocoa, baking powder, salt, egg whites, cream of tartar, sugar, vegetable cooking spray, liqueur, fresh strawberries, powdered sugar

Taken from www.myrecipes.com/recipe/chocolate-cake-with-cheese-filling (may not work)

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