No Bake Italian Celebration Cake

1 (16 oz) frozen loaf pound cake, thawed
3 tablespoons orange-flavored liqueur or orange juice
1 (15 oz) container ricotta cheese, well drained
1/2 cup Hershey's Mini Chips Semi-Sweet Chocolate
3 tablespoons chopped candied fruit
Cocoa-Mocha Frosting (recipe below)

Slice top and end pieces from pound cake to form rectangle. Slice cake horizontally into 3 equal layers. Sprinkle top of each layer with 1 tablespoon liqueur. Set aside.

Place sieve or strainer over medium bowl; using rubber scraper, press cheese through sieve. Fold in chips and candied fruit.

On large piece of heavy duty aluminum foil, place bottom cake layer; spread evenly with half the cheese mixture. Place second cake layer over cheese mixture. Spread with remaining cheese mixture. Top with third cake layer. Press down lightly on layers; wrap tightly in foil.

Chill thoroughly, 2 to 3 hours.

Prepare Cocoa-Mocha Frosting.

Unwrap cake; place on serving plate. Cover top and sides with frosting. Cover; chill. Cut into slices. Refrigerate leftovers.

Cocoa-Mocha Frosting:
In small mixer bowl, beat until creamy:
1/2 cup margarine or butter, softened
Dissolve:
2 teaspoons instant coffee
in: 3 tablespoons warm water
Stir together:
2 1/2 cups confectioners' sugar
1/3 cup Hershey's Premium European Style Cocoa
Add cocoa mixture alternately with coffee mixture to margarine, beating until smooth and creamy Makes about 2 cups.

Servings: 12
Source: Eagle Brand & Hershey's Dessert Collection