| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Cakes, Italian |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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