1 1/2 lbs. Ricotta
1/2 c. sugar
1 tsp. vanilla
2 tbsp. or a little more, rum or any favorite liqueur
1/4 c. chopped candied cherries
2 oz. grated chocolate or sm. chocolate chips
1/4 c. chopped almonds (optional)

CAKE:

Sponge cake, pound cake or yellow cake, measuring approximately 12 x 8 1/4

Take a baked cake 12 x 8 1/4 inches, cut into two pieces 4 inches wide and 12 inches long. Split the two pieces so that you have 4 layers - 4 inches wide and 12 inches long. Spread with Ricotta mixture between layers and frost with whipped cream. Decorate with chocolate shavings.

Crush Ricotta with masher or mixer, add sugar and beat until fluffy. Stir in remaining ingredients. Spread over cake layers about 1/2 inch thick. Cover cake with whipped cream.