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Italian Celebration Cake

1/2 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips
1 3/4 cups (15-ounce container) ricotta cheese, well drained
3 tablespoons candied fruit
3 tablespoons orange flavored liqueur*
1 (16-ounce) frozen loaf pound cake, thawed
COCOA-MOCHA FROSTING (recipe follows)

1. Slice top and end pieces from pound cake to form rectangle; cut slices crosswise to form 3 equal layers. Sprinkle top of each layer with liqueur; set aside.
2. Place sieve over top of medium bowl; using rubber scraper, press ricotta cheese through sieve. Fold in candied fruit and chocolate chips.
3. On heavy duty foil, place bottom cake layer; spread evenly with half of cheese mixture. Place second cake layer over cheese mixture; spread with remaining cheese mixture. Top with third cake layer. Press down lightly on layers; wrap tightly in foil. Refrigerate until well chilled, 2 to 3 hours.
4. Prepare COCOA-MOCHA FROSTING.
5. Unwrap assembled cake; place on serving plate. Cover top and sides with frosting; cover and refrigerate. Cut into slices; store leftovers in refrigerator.

Makes 10 to 12 servings.

*Note: Orange juice can be substituted for liqueur.

COCOA-MOCHA FROSTING:

1/2 cup butter or margarine, softened
3 tablespoons warm water
2 teaspoons powdered instant coffee
2 1/2 cups powdered sugar
1/3 cup HERSHEY'S Dutch Processed Cocoa

1. In medium bowl, beat butter until creamy. In small cup, combine water and instant coffee; stir until dissolved. Stir together powdered sugar and cocoa; add alternately with coffee mixture, beating until smooth and creamy. Makes about 2 cups frosting.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

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