1 c. sugar
1 c. butter
6 egg yolks
2 c. cake flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
6 egg whites
3/4 c. sugar

Cream 1 cup sugar and butter until fluffy. Add egg yolks. Sift together flour, baking powder and salt. Add dry ingredients alternately with milk. Beat egg whites until frothy. Add sugar gradually until stiff peaks form. Fold into cake batter until the white disappears.

Bake in ungreased tube pan at 350 degrees for 50-55 minutes. Invert on bottle to cool. Cut in 3 layers. Put filling between first and second layers. Frost top and sides of cake.

FILLING:

3/4 c. sugar
3 tbsp. cornstarch
3/4 c. milk
16 oz. Ricotta
2 tbsp. orange liqueur
1 1/2 tsp. vanilla
1/2 c. chopped semi-sweet chocolate

Cook sugar, milk and cornstarch until thick. Cover surface with waxed paper. Cool. Beat in Ricotta, liqueur, vanilla and chocolate pieces.

FROSTING:

3/4 c. shortening
1 tsp. vanilla
3 c. powdered sugar
5 tbsp. milk