Preparation time: 25 minutes. Baking time: 10 to 12 minutes. Oven temperature: 425 degrees. Serves: 8 to 10.

2 1/2 c. all-purpose flour
1/2 c. granulated sugar
1/3 c. unsweetened cocoa powder
2 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. butter
1 1/4 c. whipping cream
1 tsp. vanilla
1 beaten egg
1 pt. fresh strawberries, sliced for garnish

FILLING:

1 carton (16 oz.) ricotta cheese
1/3 c. granulated sugar
1 tsp. vanilla
1/2 c. semi-sweet chocolate chips

1. In a medium bowl, stir together flour, sugar, cocoa powder, baking soda and salt.

2. With a pastry blender, cut in the butter until mixture resembles cornmeal.

3. In another bowl, combien cream, vanilla and egg. Add all at once to flour mixture. Stir just until moistened. Mixture will be stiff.

4. Spread mixture in 2 greased 8 or 9 inch round cake pans.

5. Bake at 425 degrees for 10 to 12 minutes until a wooden pick inserted in center comes out clean. Immediately turn out layers onto wire racks. Cool.

6. For filling, stir together ricotta cheese, sugar, vanilla and chocolate chips.

7. Place 1 cake layer on a serving plate. Spread with half the filling. Layer cake. Ice cake with remaining filling. Garnish with sliced berries.