Bake cake batter in 2 greased 9x5 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, confectioners 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (40g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 4 (67%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.1mg||0 %|
|Potassium 5.7mg||0 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.8g|
|Protein 0.1g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6
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