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Italian Pound Cake




Source of Recipe


Recipe Source






List of Ingredients



• 1/2 lb Butter, softened
  
• 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
  






Instructions



1. 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.
   
   
2. Filling: Combine first four ingredients in blender until smooth. Fold in grated chocolate or strawberries. Spread evenly between layers.
   
   
3. 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.
   
   






Final Comments


Yield: 6 servings