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.