Instructions:

Chocolate Strawberry Shortcake

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1 1/4 cups whipping cream
1 teaspoon vanilla extract
1 egg, beaten
16 ounces ricotta cheese
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
1 pint fresh strawberries, sliced

In a medium mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, and salt. With a pastry blender, cut in the butter until mixture resembles cornmeal.

In another bowl, combine cream, vanilla extract and beaten egg. Add all at once to flour mixture, stirring until just moistened. (Mixture will be stiff.) Spread mixture in two greased 8-or 9-inch round cake pans. Bake at 425 degrees F for 10-12 minutes, or until wooden pick inserted in center comes out clean. Immediately turn out layers onto wire racks to cool.

Stir together ricotta cheese, sugar, vanilla extract and chocolate chips. Place one cake layer on a serving plate. Spread half the ricotta filling over. Top with remaining cake layer and remaining filling. Top with sliced strawberries.