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.