I would like to buy three dollars worth of God, please. Not enough to explode my soul or disturb my sleep, but just enough of Him to equal a cup of warm milk or a snooze in the sunshine. I don't want enough of Him to make me love a black man or pick beets with a migrant. I want ecstasy, not transformation. I want the warmth of the womb, not a new birth. I want a pound of the Eternal in a paper sack, please. I would like to buy three dollars worth of God, please (Wilbur Reese).

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CATEGORY	CUISINE	TAG	YIELD
Dairy		Dessert	12	Servings

INGREDIENTS

1		(9×5-inch) pound cake
2	c	Ricotta cheese
4		(1-oz) squares semi-sweet chocolate
1	oz	Orange liqueur
1 1/2	c	Raspberry jam
2	c	Chocolate frosting or whipped cream
		Toasted whole almonds; optional

INSTRUCTIONS

Bake or buy a pound cake. Chill for one hour. Trim edges and uneven places
so that cake is level on all sides and top. Slice cake horizontally into
1/2-inch slices and place on serving platter. Force cheese through a sieve
into a bowl and beat smooth. Chop chocolate into fine bits in a blender.
Mix chocolate bits with liqueur and jam. Spread the base layer of cake with
a portion of the cheese; then spread cheese with a portion of jam mixture.
Repeat these layers until all mixtures are used up ending top layer with
plain cake. Press the filled cake down gently. Use a spatula to even all
sides. Cover with plastic wrap and refrigerate for 24 hours. Before
serving, frost cake with a favorite chocolate frosting or whipped cream.
Garnish with almonds if desired.
REFRIGERATE 24 HOURS
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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