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.