Chocolate Cannoli Cake

1. 1

   Bake cake in 2 greased 9x5 inch loaf pans 30-35 minutes at 350 degrees (175 C.).

2. 2

   Cool and turn out as directed.

3. 3

   You will only use one loaf, freeze the second one.

4. 4

   Process ricotta cheese in a blender until smooth, scraping sides often.

5. 5

   Scrape cheese into a medium-sized bowl

6. 6

   Add whipped topping mix, confectioner sugar, and liqueur and beat with electric mixer until smooth.

7. 7

   Stir in fruit and chocolate chips.

8. 8

   Cover and refrigerate at least 2 hours (up to 48 hours)to let the flavor develop.

9. 9

   Cut loaf cake horizontally.

10. 10

    Place bottom half on serving plate.

11. 11

    Spread cut surface with half cheese mixture.

12. 12

    Place the top half of cake on filling; press down lightly.

13. 13

    Spread top with remaining cheese mixture.

14. 14

    Drizzle cake with chocolate sauce.

15. 15

    Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.