Italian pound cake

6 servings

Ingredients

QuantityIngredient
½poundsButter
poundsRicotta cheese
1⅔cupSugar
8teaspoonsSugar
5Eggs
2teaspoonsVanilla
2cupsCake flour
4teaspoonsWhipping cream
¼teaspoonSalt
Grated semi-sweet chocolate or sliced strawberries
1teaspoonVanilla
FROSTING
8ouncesSemi-sweet chocolate bits
½cupStrong brewed coffee
10tablespoonsUnsalted 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.