Italian Pound Cake Recipe
Servings: 6
Ingredients
- 1/2 lb Butter
- 2/3 lb Ricotta cheese
- 1 2/3 c. Sugar
- 8 tsp Sugar
- 5 x Large eggs
- 2 tsp Vanilla
- 2 c. Cake flour
- 4 tsp Whipping cream
- 1/4 tsp Salt Grated semi-sweet chocolate or possibly sliced strawberries
- 1 tsp Vanilla FROSTING
- 8 ounce Semi-sweet chocolate bits
- 1/2 c. Strong brewed coffee
- 10 Tbsp. Unsalted butter, chilled
Directions
- CAKE/FILLING
- Cake: Cream butter, slowly adding sugar till light. Add in Large 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 hrs or possibly till done. Cold in pan for 5 min before turning onto rack. Slice horizontally into three sections.
- Filling: Combine first four ingredients in blender till smooth. Mix in grated chocolate or possibly strawberries. Spread proportionately between layers.
- Frosting: Heat chocolate with coffee over very low heat. Beat in butter a small amount at a time. Continue beating till thick and of spreading consistency. Frost cake and garnish.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 6 servings | |
| Calories 1183 | |
| Calories from Fat 697 | 59% |
| Total Fat 80.06g | 100% |
| Saturated Fat 48.87g | 195% |
| Trans Fat 0.0g | |
| Cholesterol 329mg | 110% |
| Sodium 441mg | 18% |
| Potassium 517mg | 15% |
| Total Carbs 111.46g | 30% |
| Dietary Fiber 7.1g | 24% |
| Sugars 62.26g | 42% |
| Protein 20.08g | 32% |
