Ingredients
18¼ozpound cake mix,(1 package)
6tbsporange liqueur
2cupspart-skim ricotta cheese
2tbspheavy whipping cream
¼cupwhite sugar
3tbspsemisweet chocolate,chopped
3tbspmixed fruit,candied
1ozunsweetened chocolate,(4 squares)
¼cupbutter
3cupsconfectioners’ sugar
½cuphot strong brewed coffee
1½tspvanilla extract
Preparation
Prepare the cake mix according to package instructions. Bake in a 9×5-inch loaf pan. Cool completely.
With a sharp, serrated knife, cut a thin slice from both ends of the cooled cake. Cut cake horizontally into 4 even layers. Brush each layer with 1 tablespoon of orange liqueur.
In a medium bowl, beat ricotta cheese with an electric mixer until smooth. Beat in cream, sugar, and remaining liqueur. With a rubber scraper, fold in chocolate pieces, and candied fruits.
Place the bottom layer of cake on a flat plate and spread with one-third of the ricotta mix. Place the second layer of the cake evenly on top of the first layer and spread with one-third filling.
Repeat with the third layer of cake and filling. Top with the remaining cake layer.
Gently press loaf into shape. Refrigerate for at least 2 hours or until ricotta is firm.
To make the frosting, melt chocolate and butter in top of double boiler, over hot, not boiling, water. Remove from water.
Add confectioners sugar, hot coffee, and vanilla. Beat until smooth. If too soft to spread, refrigerate for about 30 minutes.
Spread frosting over side and top of the cake. Refrigerate until serving time.
To serve, decorate the top with candied fruits if desired or use a pastry tube to decorate the cake with flowers and vines. Makes 10 servings.
