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Italian Celebration Cake




Source of Recipe


Sunday_Dinner@yahoogroups.com

1 Frozen loaf pound cake (16 oz), thawed
3 tbsp Orange flavored liqueur*
1 3/4 cups (15-oz container) ricotta cheese, well drained
1/2 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate
3 Tbs Candied fruit
Cocoa-Mocha Frosting (recipe follows)


Slice top and end pieces from pound cake to form rectangle; cut slices
crosswise to form 3 equal layers. Sprinkle top of each layer with
liqueur; set aside.
Place sieve over top of medium bowl; using rubber scraper, press
ricotta cheese through sieve. Fold in candied fruit and chocolate chips. On
heavy duty foil, place bottom cake layer; spread evenly with half of
cheese mixture. Place second cake layer over cheese mixture; spread with
remaining cheese mixture. Top with third cake layer. Press down lightly
on layers; wrap tightly in foil. Refrigerate until well chilled, 2 to 3
hours.
Prepare frosting. Unwrap assembled cake; place on serving
plate. Cover top and sides with frosting; cover and refrigerate. Cut
into slices; store leftovers in refrigerator.

*Note: Orange juice can be substituted for liqueur.

COCOA-MOCHA FROSTING
1/2 cup (1 stick) butter, softened
3 Tbs Warm water
2 tsp Powdered instant coffee
2 1/2 cups Powdered sugar
1/3 cup HERSHEY'S Dutch Processed Cocoa

In medium bowl, beat butter until creamy. In small cup, combine water
and instant coffee; stir until dissolved. Stir together powdered sugar
and cocoa; add alternately with coffee mixture, beating until smooth and
creamy. About 2 cups frosting.

12 servings