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2 hours
Prep: 20 minutes
Cook: 35 minutes
277 calories per serving view nutrition facts
1 cake
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| 1 | x | corn cake batter | |
| 16 | ounces | ricotta cheese | |
| 1 | package | whipped cream | |
| 1/3 | cup | powdered sugar | |
| 3 | tablespoons | liqueur | triple sec, grand marnier, cointreau or other orange flavor |
| 1 | teaspoon | orange juice | |
| 3/4 | cup | mixed dried fruit | chopped |
| 3 | tablespoons | chocolate (semi-sweet) | |
| 1 | tablespoon | chocolate sauce |
Bake cake batter in 2 greased 9x5 inch loaf pans 30-35 minutes at 350 degrees F.
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 liquer.
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.
| % Daily Value* | |
| Total Fat 13.0g | 20% |
| Saturated Fat 8.0g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 69mg | 3% |
| Total Carbohydrate 31.0g | 10% |
| Dietary Fiber 2.0g | 7% |
| Sugars 27.0g | |
| Protein 8.0g | 16% |
| Vitamin A | 19% | Vitamin C | 1% | |
| Calcium | 14% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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