Title: Cassata
Categories: Dessert Icecream Italian
Yield: 4 Servings

1		Sara-Lee Frozen pound cake
		Thawed 10 oz.
1	ct	Ricotta cheese 15 oz.
2	tb	Orange flavored liqueur
2	tb	Chopped maraschino cherries
1/2	c	Powdered sugar
1/4	c	Rum
6	oz	Semi-sweet chocolate chips
1/2	c	Double strength coffee
1/2	c	Butter, cut in small pieces
		Chilled

Cut the pound cake horizontally into 4 equal pieces. Mix ricotta, liqueur, and confectioners' sugar thoroughly. Add chopped cherries. Place first cake layer on platter, sprinkle with rum, spread 1/3 of ricotta filling. Repeat layering of cake, rum and ricotta, ending with cake layer. Press down gently to compact. Cover with plastic wrap and refrigerate overnight. Melt chocolate chips in double boiler, stir in coffee. Remove from heat and beat in butter one piece at a time, beating after each until melted and smooth. Chill until spreading consistency. Set aside 1/3 cup frosting. With metal spatula frost sides and top of cake, with remaining 1/3 cup use pastry tube and pipe border on top.

Loosely wrap cake and refrigerate for several hours. Let stand at room temperature 1/2 hour before serving. Makes 12 servings.

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