15 oz. part-skim Ricotta
1/4 c. granulated sugar
1 tbsp. orange liqueur
5 tbsp. rum
1/2 c. chopped, mixed candied fruit
3 tbsp. miniature semi-sweet chocolate chips
1 (12 oz.) pound cake
8 oz. semi-sweet chocolate
4 tbsp. butter
1/3 c. heavy cream
1/2 c. confectioners' sugar
1 tsp. vanilla extract

Put cheese, granulated sugar, orange liqueur and 1 teaspoon rum in a food processor and process until just smooth. Stir in 3 tablespoons candied fruit and the chocolate chips. Trim crust from cake, leveling the rounded top. Cut horizontally into 4 layers and brush each layer with rum. Layer cake and cheese mixture, ending with a slice of cake. Melt chocolate with butter and cream, stir in confectioners' sugar and vanilla. Refrigerate until cool and stiff, about 10 minutes. Frost.