Yield: 16 servings
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Cake:
3 egg whites
1 package white cake mix
1 1/4 cups water
1/4 cup oil
2 teaspoons almond extract
Frosting:
1 cup whipping cream
1 (15 ounces) ricotta cheese
2 teaspoons vanilla
1 can vanilla frosting
1/2 cup miniature semi-sweet chocolate chips
1 tablespoons chopped walnuts

Preheat oven to 350 degrees.

Grease and flour two 8 or 9 inch round cake pans.

In a small bowl, beat egg whites until soft peaks form, about 1 minute; set aside.

In a large bowl, combine remaining cake ingredients at low speed until moistened; beat 2 minutes at medium speed.
Fold in egg whites.
Pour batter into greased and floured pans.

Bake for 30-40 minutes or until cake springs back when touched lightly in center.

Cool 15 minutes; remove from pans.
Cool completely.

In a small bowl, beat whipping cream until soft peaks form; set aside.

In a large bowl, combine ricotta cheese and vanilla; beat at medium speed until smooth.
Add frosting and whipped cream; blend until smooth.
Divide in half.
Stir chocolate chips into half of the frosting; blend well.

To assemble the cake:
Split each layer in half horizontally to form 4 layers.
Spread chip filling between cake layers.
Frost top and sides with remaining half of frosting.
To garnish, sprinkle walnuts on top edge of cake.

Refrigerate at least 1 hour or until serving time.
Store in refrigerator.

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