---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Cassata Cake
  Categories: Cakes, Chocolate
       Yield: 16 servings
  
       1 c  Sugar
       1 c  Butter; softened
       6    Egg yolks
       2 c  Cake flour; sifted
     1/2 ts Baking powder
     1/2 ts Salt
     1/2 c  Milk
       6    Egg whites
     3/4 c  Sugar
     1/4 c  Pistachios; coarsely chopped
            Orange-ricotta filling:
     3/4 c  Sugar
       3 tb Cornstarch
     3/4 c  Milk
       1 lb Ricotta cheese
       2 tb Orange liqueur
   1 1/2 ts Vanilla extract
   3 1/2 oz Semi-sweet chocolate
            Finely chopped
     1/4 c  Candied citron; finely
            -chopped
            Vanilla frosting:
     3/4 c  Shortening
       1 ts Vanilla extract
       3 c  Powdered sugar
       5 tb Milk
  
   Recipe by: BH&G Treas Country Crafts & Foods
   Preheat oven to 350 degrees. In large bowl, beat together 1
   C sugar and the butter, about 7 minutes, or until very
   light and fluffy. Add egg yolks, one at a time, beating
   well after each. Beat about 5 minutes more, or until very
   fluffy.
   In a separate bowl, sift together cake flour, baking powder
   and salt. Add dry ingredients and milk alternately to
   creamed mixture, beating well after each addition. Wash
   beaters thoroughly.
   Beat egg whites with mixer until soft peaks form; gradually
   add the 3/4 C sugar. Continue beating until stiff peaks
   form. Fold into creamed mixture. Pour batter into and
   ungreased 10-inch tube pan. Bake for 50 to 55 minutes, or
   until cake tests done. Invert; cool in pan. Remove cake
   from pan; cut horizontally into three layers. Spread
   Orange-Ricotta Filling between layers. Frost top and side
   of cake with Vanilla Frosting, sprinkling nuts around edge
   of top. Chill.
   Orange-Ricotta Filling: In saucepan, combine sugar and
   cornstarch. Stir in milk all at once. Cook and stir until
   mixture is thick and bubbly, then cook for 2 minutes
   longer, stirring constantly. Remove from heat. Cover
   surface with clear plastic wrap. Cool without stirring. In
   mixing bowl, beat ricotta cheese with electric mixer until
   creamy. Blend in cooled sugar mixture, orange liqueur and
   vanilla. Stir in chocolate and candied citron. Makes about
   3 C. Vanilla Frosting: In small bowl, cream together
   shortening and vanilla thoroughly with electric mixer. Beat
   in powdered sugar, just until mixed. Beat in as much milk
   as necessary to make a frosting of spreading consistency.
   Use immediately to frost top and sides of cake.
  
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