-Dottie Cross  TMPJ72B
   2       lb           Ricotta cheese
     1/4   c            Heavy cream
   4                    Eggs
     1/4   c            Light rum
   1       t            Chocolate flavoring
   3       tb           Unsweetened cocoa
     3/4   c            Granulated sugar
   1 1/2   ts           Powdered sugar
                        9-inch springform pan
   In a large bowl, beat the ricotta cheese, heavy
  cream, rum, chocolate flavoring, cocoa, and sugar
  until very smooth and creamy. Pour the mixture into a
  well-buttered springform pan and bake in a preheated
  400-degree oven for 30 minutes, then reduce the
  temperature to 325-degrees and continue to bake for
  another hour, or until golden brown. Transfer to a
  wire rack and allow to cool completely. When
  completely cooled, remove the sides of the springform
  pan and decorate the top of the cake with the powdered
  sugar. Either refrigerate or serve immediately. From:
  Dottie Cross Reformatted for MM by CLM, HCPM52C