1 Sara Lee frozen loaf pound cake (1 lb. size)
1 (8 oz.) milk chocolate bar with almonds
3 c. low-fat ricotta cheese
1 c. powdered sugar, sifted
1 c. whipping cream
1 tbsp. powdered sugar, sifted
1 tsp. vanilla
Almonds for garnish

Thaw cake and slice horizontally into 3 layers. Shave 2 tablespoons of chocolate bar for decorations and reserve. Break remaining bar in food processor and crumble. Add cheese and 1 cup powdered sugar. Blend well. Spread cheese filling between cake layers, ending with cake slice on top. In a small bowl, beat cream, 1 tablespoon powdered sugar and vanilla. Frost cake and decorate with reserved shaved chocolate and almonds. Not for the calorie counter but fantastic! Makes a 1 pound cake.