Title: Italian Pound Cake
Categories: Dessert Cake Italian
Yield: 6 Servings

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.

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