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Holy Cannoli Cake
1 cup milk
1/2 teaspoon orange extract
1 small box vanilla flavor instant pudding & pie filling
1/2 cup ricotta cheese
1 package (8 squares) semi-sweet baking chocolate, chopped, divided
1 tablespoon butter
1 (10.75 ounce) pound cake, cut horizontally into 4 slices
1 cup thawed COOL WHIP whipped topping
Pour milk and orange extract into large bowl.
Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended.
Add ricotta cheese and half of the chocolate; mix well.
Place bottom cake slice on serving plate; spread with one third of the pudding mixture.
Repeat layers twice, ending with top cake slice.
Microwave remaining chocolate and butter in small microwaveable bowl on HIGH 45 seconds to 1 minute or until almost melted; stir until chocolate is completely melted.
Add whipped topping; stir with wire whisk until well blended.
Spread evenly over top and sides of cake.
Store in refrigerator.
Pound Cake Recipes
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