1 cup ricotta cheese
3 tablespoons sugar
1/4 cup miniature chocolate chips
1 loaf (10-3/4 ounces) frozen pound cake, thawed
In a small bowl, combine the ricotta cheese and sugar. Stir in chocolate chips.
Split cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the cheese mixture. Repeat layers. Top with the remaining cake layer. Cover and refrigerate until serving. Yield: 6 servings.
Recipe found here: Italian Torte