Vanilla Cake with Chocolate-Ginger Frosting

Ingredients:

• 1 cup + 2 tbsp cake flour or all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt (optional)
• 1/4 cup + 2 tbsp granulated sugar
• 2 tbsp + 1 tsp unsaltred butter, softened
• 1 large egg
• 2 1/2 tsp vanilla extract
• 1/2 cup skim milk
• 2/3 part-skim ricotta cheese
• 2 tbsp unsweetened cocoa powder
• 2 tbsp packed dark brown sugar
• 1/2 tsp ground ginger

Makes 12 servings

1. Preheat the oven to 350 F; spray 2 (8-inch round) cake pans with nonstick spray
2. To prepare the cake, in a small bowl, combine the flour, baking soda and salt.
3. In a medium bowl, with an electric mixer on high, cream the granulated sugar and 2 tbsp of the butter; add the egg and 2 tsp of the vanilla, beating until smooth. Gradually beat in the flour mixture alternately with the milk, until the batter is smooth. Divide the batter between the pans. Bake until a toothpick inserted in the centercomes out clean, 15-17 minutes. Cool in the pans 5 minutes; remove from the pans and cool completely on a rack. Transfer 1 cake to a platter.
4. Meanwhile, to prepare the frosting. in a food processor or blender, combine the ricotta, cocoa powder, brown sugar, the remaining 1 tsp butter, ginger and remaining 1/2 tsp of vanilla; blend until smooth. Spread a thin layer of frosting over the cake on the platter, top with the remaining cake, then spread the remaining frosting over the top and sides. Refrigerate until ready to serve.

WW POINTS PER SERVING: 3

Note: This recipe appears in the WW New Complete Cookbook. I was in the mood for a sweet desert and I've always wanted to try this recipe because it looked different. I didn't want to make a layer cake so I made cupcakes instead. They were just as delicious as making a layer cake. If you're going to make cupcakes, I highly recommend using cupcake wrappers and putting them in the oven @ 350 F and cooking them for 15-20 minutes. Part-skim ricotta cheese can be used for almonst anything; here, it's the basis for a creamy frosting. Don't try to substitute fat-free ricotta becaue its grainy texture won't work as well.