Chocolate Cannoli Cake

Directions

Bake cake batter in 2 greased 9×5 inch loaf pans 30 to 35 minutes at 350℉ (180℃).

Cool and turn out as directed.

Wrap, label and freeze 1 loaf for another time.

Process ricotta cheese in a blender or food processor, scraping down sides often with a rubber spatula until smooth. (Blender will do the smoothest job.) Scrape cheese into a medium-sized bowl.

Add whipped topping mix, confectioner’s sugar, and liqueur.

Beat with electric mixer on high speed until smooth and well blended.

Stir in fruit and chocolate chips.

Cover and refrigerate at least 2 hours, or up to 48 hours, to let the flavor develop.

Cut loaf cake in half horizontally. Place bottom half on serving plate. Spread cut surface with half the cheese mixture.

Place the top half of cake on filling.

Press down lightly. Spread top with remaining cheese mixture.

Drizzle cake with chocolate sauce.

Refrigerate until ready to serve.