1 pkg. cake mix, white or yellow, prepared as directed
1 pkg. chocolate pudding mix, not instant
1 (15 oz.) container of ricotta, whole milk
1 tbsp. grated orange peel, fresh
1/4 c. mini morsels chocolate bits
Rum for sprinkling on cake
1/4 c. confectioners' sugar
1 1/2 c. whipping cream, sweetened

Pour cake batter into 3 layer cake pans, 8 or 9 inch. Bake as directed. Make chocolate pudding with 1 3/4 cups milk. Set aside to cool. When cool, add 2 tablespoons rum. Mix ricotta with sugar and orange rind and chocolate bits.

To put together: Set 1 layer on cake plate and sprinkle with a small amount of rum. Spread ricotta filling over. Add 2nd layer and sprinkle again with rum. Spread with chocolate pudding. Top with last layer. Cover all with stiffly beaten sweetened cream. Decorate with sprinkles, if desired.

(Let ricotta drain overnight in a colander if possible.) To stabelize cream: melt 1 tablespoon of gelatin in a very small amount of warm water and add to cream before whipping. Cream keeps better.