Italian Pistachio Torte

Heat oven to 325 degrees F. Grease and flour a loaf pan, 9 x 5 x 3 inches.

Beat granulated sugar, 3/4 cup butter, 1 teaspoon vanilla and the eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally.

Beat in flour and baking powder alternately with 2/3 cup milk on low speed. Fold 1/3 cup of the nuts into batter. Spread in pan.

Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes, then remove from pan to wire rack. Cool completely.

Cut cake horizontally to make 3 layers (Mark sides of cake with toothpicks, and cut with long, thin serrated knife).

Mix ricotta cheese, powdered sugar, 1/3 cup chocolate chips, 3 tablespoons milk and 1 1/2 teaspoons vanilla. Spread ricotta mixture over bottom and middle cake layers, then stack layers. Add top cake layer.

Heat 1/4 cup chocolate chips, 1 tablespoon butter and the corn syrup in 1-quart saucepan over low heat, stirring constantly, until chocolate is melted. Cool slightly. Stir in water.

Spread chocolate mixture over top of torte. Sprinkle with remaining nuts. Let stand until chocolate mixture is firm. Cover tightly and refrigerate at least 2 hours but no longer than 48 hours.