Sicilian Cream Cake

1 lg. sponge cake
1 1/4 lbs. ricotta cheese
1 c. granulated sugar
1 tsp. vanilla extract
2 tbsp. cognac or rum
3 tbsp. chopped semi-sweet chocolate bits
1 tbsp. chopped pistachio nuts
Pinch of salt
Powdered sugar

Split the cake into 3 layers of equal size. Combine the cheese, sugar, vanilla and cognac and beat well with a wooden spoon until smooth and fluffy. Add the remaining ingredients except the powdered sugar and mix thoroughly. Spread one of the layers with the cheese mixture and place another layer on top. Repeat with the remaining cheese mixture and sponge cake layer. Refrigerate the cake several hours. Dust the top with powdered sugar before serving.

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