INGREDIENTS
Cake:
1 pkg orange supreme cake mix
1 pkg vanilla pudding mix
1/2 cup oil
4 eggs
1/2 cup orange juice
1/2 cup milk
1 tsp grated orange rind
Cheese filling:
2 lbs ricotta cheese
1/4 cup confectioners sugar
2/3 cup mixed candied fruit, chopped
4 oz sweet chocolate, coarsely grated
2/3 cup brandy or rum
1 pint heavy cream, whipped
Frosting:
1 pint heavy cream
1/4 cup confectioners sugar
1 oz chocolate square
1/2 cup Maraschino cherries, cut in half
1/3 cup pistachio nuts
DIRECTIONS
Preheat oven to 350 degrees. Grease a tube pan. In a large mixing bowl, combine cake ingredients and mix until batter is smooth, about 5 minutes. Pour into greased tube pan and bake until done, 45 – 50 minutes. Remove from the oven and wait 5 minutes before inverting to cool. In a large bowl combine ricotta, confectioners sugar, candied fruit, chocolate and brandy. Fold in whipped cream and refrigerate. Cut cake into 1/2″ slices. Butter a 4 quart Pyrex or bowl liberally. Line bottom of bowl with cake slices. Cover with some of the cheese mixture. Continue layering cake and cheese mixture alternately until bowl is filled ending with cake on top. Refrigerate for 6 hours or overnight. When ready to serve loosen sides with spatula and invert bowl onto serving plate and frost.
Frosting:
Sweeten whipped cream with sugar, and use to frost entire cake. Warm chocolate in hands and using a vegetable peeler make curls and place all over the cake. Decorate with cherries and nuts. Serves 20.