Chocolate Cannoli Cake

• 1 basic non-fat cake batter
• 16 oz (448 grm). non-fat ricotta cheese
• 1 pk. non-dairy whipping cream
• 1/3 cup (80 ml) confectioners sugar
• 3 tbsp (45 ml) orange flavored liquer OR
• 1 tsp (5 ml) orange juice
• 3/4 cup (175 ml) coarsely chopped dried fruit
• 3 tbsp (45 ml) semisweet chocolate chips
• 1 tbsp (15 ml) chocolate sauce

1. Bake cake in 2 greased 9x5 inch loaf pans 30-35 minutes at 350 degrees (175 C.).
2. Cool and turn out as directed.
3. You will only use one loaf, freeze the second one.
4. Process ricotta cheese in a blender until smooth, scraping sides often.
5. Scrape cheese into a medium-sized bowl
6. Add whipped topping mix, confectioner sugar, and liqueur and beat with electric mixer until smooth.
7. Stir in fruit and chocolate chips.
8. Cover and refrigerate at least 2 hours (up to 48 hours)to let the flavor develop.
9. Cut loaf cake horizontally.
10. Place bottom half on serving plate.
11. Spread cut surface with half cheese mixture.
12. Place the top half of cake on filling; press down lightly.
13. Spread top with remaining cheese mixture.
14. Drizzle cake with chocolate sauce.
15. Refrigerate until ready to serve.

nonfat, nonfat ricotta cheese, nondairy whipping cream, confectioners sugar, orange flavored liquer, orange juice, chocolate chips, chocolate sauce

Taken from online-cookbook.com/goto/cook/rpage/000FE5 (may not work)