16 oz. frozen butter pound cake
6 tbsp. Amaretto or Creme de Cacao
1/2 c. granulated sugar
1 c. miniature semi sweet chocolate chips
15 oz. carton Ricotta cheese
2 tsp. vanilla

Slice pound cake horizontally into 3 equal layers. Drizzle 2 tablespoons Amaretto over one side of each layer. In medium bowl, combine chocolate chips, sugar, cheese and vanilla. Reserve one cup cheese mixture. Spread half of remaining cheese mixture over bottom layer of cake. Place middle layer on filling. Spread second half of cheese mixture on cake; place top cake over filling.

CHOCOLATE GLAZE:

1 c. powdered sugar
2 tbsp. unsweetened cocoa
1 tbsp. butter
2 to 3 tbsp. boiling water
1/2 c. finely chopped walnuts

In medium bowl, combine powdered sugar and cocoa. Add butter and enough water to make glaze consistency. Spoon glaze over top of torte, allowing it to drizzle down sides. Decorate top of torte with dollops of reserved cheese mixture; sprinkle with walnuts. Chill in refrigerator or freezer until serving time.