Italian Pound Cake

Ingredients & Directions


1/2 lb Butter
2/3 lb Ricotta cheese
1 2/3 c Sugar
8 ts Sugar
5 Eggs
2 ts Vanilla
2 c Cake flour
4 ts Whipping cream
1/4 ts Salt
Grated semi-sweet chocolate
-or sliced strawberries
1 ts Vanilla
FROSTING
8 oz Semi-sweet chocolate bits
1/2 c Strong brewed coffee
10 tb 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 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.

Yields
6 Servings

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