1    Basic No-Fat Cake batter

     16 oz No-fat ricotta cheese

      1 pk Nondairy whipping cream

    1/3 c  Confectioner's sugar

      3 tb Orange-flavored liquer OR

      1 ts Orange juice

    3/4 c  Coarsely chopped dried fruit

      3 tb Semisweet chocolate chips

      1 tb Choclate sauce

  Bake cake batter in 2 greased 9x5 inch loaf pans 30-35 minutes at 350 F.
  Cool and turn out as directed. Wrap, label and freeze 1 loaf for another
  time. Process ricotta cheese in a blender or food processor, scraping down
  sides often with a rubber spatula until smooth(Blender will do the
  smoothest job) Scrape cheese into a medium-sized bowl. Add whipped topping
  mix, confectioner's sugar, and liquer. Beat with electric mixer on high
  speed until smooth and well blended. Stir in fruit and chocolate chips.
  Cover and refrigerate at least 2 hours, or up to 48 hours, to let the
  flavor develop. Cut loaf cake in half horizontally. Place bottom half on
  serving plate. Spread cut surface with half the cheese mixture. Place the
  top half of cake on filling. Press down lightly. Spread top with remaining
  cheese mixture. Drizzle cake with chocolate sauce. Refrigerate until ready
  to serve. Makes 12 servings.