Italian Pound Cake with Ricotta Filling & Chocolate Frosting

Directions

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℉ (160℃) for 1¼ to 1½ 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.