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1988-10-25
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34 lines
ITALIAN POUND CAKE
CAKE FILLING
1/2 lb. butter 2/3 lb. ricotta cheese
1-2/3 c. sugar 8 t. sugar
5 eggs 2 t. vanilla
2 c. cake flour 4 t. whipping cream
1/4 t. salt grated semi-sweet chocolate or
1 t. vanilla sliced strawberries
FROSTING
8 oz. semi-sweet chocolate bits
1/2 c. strong brewed coffee
10 T. unsalted butter, chilled
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.
Date Entered: August 25, 1988
By: Donna Endreson