Italian Rum Cake
INGREDIENTS:
1/2 lb Butter 1/4 ts Salt
2/3 lb Ricotta cheese Grated semi-sweet chocolate
1 2/3 c Sugar -or sliced strawberries
8 ts Sugar 1 ts Vanilla
5 Eggs FROSTING
2 ts Vanilla 8 oz Semi-sweet chocolate bits
2 c Cake flour 1/2 c Strong brewed coffee
4 ts Whipping cream 10 tb Unsalted butter, chilled
1/2 lb Butter 1/4 ts Salt
2/3 lb Ricotta cheese Grated semi-sweet chocolate
1 2/3 c Sugar -or sliced strawberries
8 ts Sugar 1 ts Vanilla
5 Eggs FROSTING
2 ts Vanilla 8 oz Semi-sweet chocolate bits
2 c Cake flour 1/2 c Strong brewed coffee
4 ts Whipping cream 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.
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.