1 pkg. (1 lb. 1 oz.) pound cake mix, made as package directs
6 tbsp. orange juice or Cointreau
1 carton (15 oz.) Ricotta cheese
2 tbsp. heavy cream
1/4 c. sugar
3 tbsp. semi sweet chocolate pieces
3 tbsp. mixed diced candied fruits
4 sq. (1 oz. size) unsweetened chocolate
1/4 c. butter
3 c. sifted confectioners' sugar
1/2 c. hot strong brewed coffee
1 1/2 tsp. vanilla extract

With sharp, serrated knife, cut thin slice from both ends of cooled cake. Cut cake horizontally into 4 even layers. Brush each layer with 1 tablespoon orange juice.

In medium bowl, beat cheese with electric mixer until smooth. Beat in cream, sugar, rest of orange juice. With rubber scraper, fold in chocolate pieces and candied fruits.

Place bottom layer of cake on flat plate and spread with one third of Ricotta filling. Place second layer of cake evenly on top of first layer and spread with one third filling. Repeat with third layer of cake and filling. Top with plain cake layer.

Gently press loaf into shape. Refrigerate at least 2 hours, until filling is firm.

Make frosting: Melt chocolate and butter in top of double boiler, over hot, not boiling, water. Remove from hot water. Add sugar, hot coffee, and vanilla. Beat until smooth. If too soft to spread, refrigerate until of spreading consistency, about 30 minutes. Spread frosting over sides and top of cake. Refrigerate until serving. To serve, decorate top with candied fruits, if desired. Makes 10 servings.