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No-Bake Ribbon Cake

Yields10 Servings

Filling and Cake
 15 oz ricotta cheese
 ¼ cup toasted slivered almonds, chopped
 1 ¼ cups California golden raisins
  cup sugar
 ¼ cup mini chocolate chips
 2 tbsp milk
 1 ½ tsp grated orange peel
 12 oz cake, thawed if frozen
Frosting and Decoration
 1 ⅓ cups mini chocolate chips
 ¾ tsp whipping cream
 2 cups light corn syrup
 1 tbsp toasted slivered almonds, chopped

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.

Nutrition Facts

Serving Size 1 cake

Servings 10

Amount Per Serving
Calories 560Calories from Fat 43
% Daily Value *
Total Fat 28g44%

Saturated Fat 12g60%
Trans Fat 0g
Cholesterol 40mg14%
Sodium 190mg8%
Potassium 507mg15%
Total Carbohydrate 71g24%

Dietary Fiber 5g20%
Sugars 52g
Protein 13g26%

Calcium 219%
Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.