Italian Pound Cake

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

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.