Italian pound cake

6 servings

Ingredients

Quantity Ingredient
½ pounds Butter
⅔ pounds Ricotta cheese
1⅔ cup Sugar
8 teaspoons Sugar
5 Eggs
2 teaspoons Vanilla
2 cups Cake flour
4 teaspoons Whipping cream
¼ teaspoon Salt
Grated semi-sweet chocolate or sliced strawberries
1 teaspoon Vanilla
FROSTING
8 ounces Semi-sweet chocolate bits
½ cup Strong brewed coffee
10 tablespoons Unsalted butter, chilled

Directions

CAKE/FILLING

Cake: Cream butter, slowly adding sugar until light. Add eggs one at a time. Stir in remaining ingredients. Bake in buttered and floured 9 x 5 loaf pan at 325 degrees for 1-¼ to 1½ hours or until done. Cool in pan for 5 minutes before turning onto rack. Slice horizontally into three sections.

Filling: Combine first four ingredients in blender until smooth.

Fold in grated chocolate or strawberries. Spread evenly between layers.

Frosting: Melt chocolate with coffee over very low heat. Beat in butter a small amount at a time. Continue beating until thick and of spreading consistency. Frost cake and garnish.

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