To make filling and assemble cake, in medium bowl mix ricotta cheese, almonds, raisins, sugar, chocolate pieces, milk and orange peel. With serrated knife, slice pound cake horizontally into 3 equal layers. Place bottom layer on serving platter; spread with half the cheese filling, smoothing evenly. Top with middle cake layer and spread with remaining filling. Cover with top cake layer, cut side down. Smooth cake sides. Chill 1 to 2 hours.

While cake is chilling, make frosting. In medium saucepan over medium heat, melt chocolate with cream and corn syrup, stirring constantly. Remove from heat; chill about 1-1/2 hours, stirring occasionally until thick and spreadable. Frost cake evenly to cover completely. Press almonds onto sides of cake.


Filling and Cake

  • 1 Container (15 ounces) ricotta cheese
  • 1/4 Cup toasted slivered almonds, chopped
  • 11/4 Cups California golden raisins
  • 1/3 Cup sugar
  • 1/4 Cup (1-1/2 ounces) mini chocolate chips
  • 2 Tablespoons milk
  • 11/2 Teaspoons grated orange peel
  • 1 pound cake (10 3/4 to 12 ounces), thawed if frozen


Frosting and Decoration

  • 11/3 Cups (8 oz) mini chocolate chips
  • 3/4 Cup whipping cream
  • 2 Tablespoons light corn syrup
  • 1 Cup toasted slivered almonds, chopped

Nutrition Facts Per Serving

Calories 560 (Calories from Fat 43%); Total Fat 28 ( Saturated Fat 12; Trans Fat 0; ); Cholesterol 40; Sodium 190; Potassium 507; Total Carbohydrate 71; Dietary Fiber 5; Sugars 52; Protein 13; Calcium 219; Iron 3;

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