Italian Pound Cake

Recipe Ingredients

1/2 lb	227g / 8oz	Butter
2/3 lb	302g / 10oz	Ricotta cheese
1 2/3 cups	329g / 11oz	Sugar
8 teaspoons	40ml	Sugar
5		Eggs
2 teaspoons	10ml	Vanilla
2 cups	125g / 4.4oz	Cake flour
4 teaspoons	20ml	Whipping cream
1/4 teaspoon	1.3ml	Salt
		Semi-sweet chocolate - grated
		Strawberries - sliced
1 teaspoon	5ml	Vanilla
		Frosting
8 oz	227g	Semi-sweet chocolate bits
1/2 cup	118ml	Strong brewed coffee
10 tablespoons	150ml	Unsalted butter - chilled

Recipe Instructions

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 325F 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 and 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.

Source:
Mrs. V. Courtlandt Smith, III

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