1 frozen loaf pound cake
4 oz. semisweet chocolate
2 c. Ricotta cheese
1/2 c. sugar
1 1/2 tsp. vanilla
6 tbsp. Amaretto orange liquor
1 c. powdered sugar
2 tbsp. unsweetened cocoa powder
1 tbsp. butter, melted
2 to 3 tbsp. boiling water
2 tbsp. chopped walnuts

Let pound cake stand at room temperature if frozen. Meanwhile, finely chop chocolate squares. For filling, in bowl combine chopped chocolate, ricotta cheese, sugar, and vanilla. Slice pound cake horizontally into 3 layers. Drizzle 2 tablespoons of the liquor over one side of each cake layer. Set aside 2 tablespoons of ricotta filling. Divide remaining filling in half; spread mixture evenly on the liquor side of 2 of 2 of the cake layers. Stack the cake layers with filling; top with remaining cake layers with filling; top with remaining cake layer. In mixing bowl stir together powdered sugar and cocoa powder; stir in melted butter. Stir in enough boiling water to make of glazing consistency. Spread mixture over top, drizzling down sides. Dollop the reserved ricotta filling on top of cake. Sprinkle with walnuts. Chill. Makes 12 servings.