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Italian Celebration Cake

 

23

Yield

2

servings

Prep

20

min

Cook

0

min

Ready

20

min

Trans-fat Free
 

Ingredients

16 ounces pound cake
thawed
3 tablespoons liqueur
orange, (can subst. orange juice)
15 ounces ricotta cheese
½ cup mini chocolate chips
*
3 tablespoons candied fruit
*

Directions

Slice top and end pieces off pound cake to form rectangle.

Slice crosswise to form three even layers.

Sprinkle top of each layer with liqueur or juice.

Put fine sieve over mdm bowl. Using rubber scraper, press Ricotta thru sieve.

Fold in canndied fruit and chocolate chips. Place bottom layer of cake on heavy duty foil.

Spread evenly with half of cheese mixture.

Top with 2 nd layer of cake, top with remaining cheese.

Top with third layer, wrap tightly with foil, chill for two or three hours until well chilled.

Cover top and sides with mocha frosting.

Cover and refrigerate.

Cocoa-mocha Frosting: ½ cup butter, softened 3 tablespoon warm water 3 teaspoon powdered instant coffee ⅓ cup European style cocoa 1½ cup powdered sugar In sm mixer bowl, beat butter until creamy.

In sm c, mix coffee powder and warm water.

Mix cocoa and powdered sugar, add alternately to butter with the coffee mixture.

Beat until smooth and creamy. Frost top and sides of cake.

Makes about 2 cup frosting.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 371g (13.1 oz)
Amount per Serving
Calories 117946% of calories from fat
 % Daily Value *
Total Fat 60g 92%
Saturated Fat 23g 115%
Trans Fat 0g
Cholesterol 207mg 69%
Sodium 1022mg 43%
Total Carbohydrate 43g 43%
Dietary Fiber 2g 9%
Sugars g
Protein 51g
Vitamin A 20% Vitamin C 1%
Calcium 38% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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