---------- Recipe via Meal-Master (tm) v8.02
 
      Title: ITALIAN POUND CAKE
 Categories: Cakes, 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.
 
-----