INGREDIENTS

INSTRUCTIONS

Combine ricotta, sugar and liqueur; beat until light and fluffy,
about 3 minutes. Fold in candied fruit, chopped almonds and 1/3 cup
of chocolate chips. Set aside. Cut pound cake in half horizontally
using sharp serrated knife. Cut each half again horizontally. Place
top of pound cake, top-side-down, on serving platter. Spread
one-third ricotta mixture evenly over cake. Repeat procedure twice.
Top with remaining cake layer; press lightly to compact layers. Cover
with plastic wrap; chill at least 2 hours. Meanwhile, put remaining
chocolate chips and coffee in top of double broiler over hot, not
boiling, water. Stir constantly until chocolate is melted. Add butter
pieces, one by one, stirring constantly, until all butter is added
and melted. Remove from heat; chill to spreading consistency, about 2
to 2-1/2 hours. Spread top and sides of cake with frosting. Sprinkle
top with chopped almonds. 12 servings.
NOTE: Cake can be made 1 day in advance, covered with plastic wrap and
refrigerated. Bring to room temperature, about 30 minutes, before
slicing.
Source: The Drake Hotel, Chicago, IL, Sargento Selections.
Nutrional Information Per Serving Calories 350 Protein 7g.
Carbohydrates 33g. Fat 33g. Cholesterol 65mg. Sodium 68mg. % Daily
Value: Calcium 96%
Downloaded from http://www.roa.com/index.html, Recipes of America,
Milwaukee PBS
MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 25,
1997
Recipe by: http://www.roa.com/index.html, Recipes of America
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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