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, 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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