Chocolate Cannoli Cake

1 Basic No-Fat Cake batter
16 oz No-fat ricotta cheese
1 pk Nondairy whipping cream
1/3 c Confectioner’s sugar
3 tb Orange-flavored liquer OR
1 ts Orange juice
3/4 c Coarsely chopped dried fruit
3 tb Semisweet chocolate chips
1 tb Choclate sauce
Bake cake batter in 2 greased 9×5 inch loaf pans 30-35 minutes
at 350 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. Makes 12 servings.