Italian Pound Cake
cakes, meats
1/2 lb butter
2/3 lb ricotta cheese
1 2/3 cup sugar
8 teaspoon sugar
5 eggs
2 teaspoon vanilla
2 cup cake flour
4 teaspoon whipping cream
1/4 teaspoon salt
1 grated semi-sweet chocolate or slic; ed strawberries
1 teaspoon vanilla
1 frosting
8 oz semi-sweet chocolate bits
1/2 cup strong brewed coffee
10 tablespoon unsalted butter, chilled
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 1-1/4 to 1 1/2 hours or until done. Cool in panfor 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.
Yield: 6 servings
