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Instructions |
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1.
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Slice top and end pieces off pound cake to form rectangle. Slice crosswise to form three even layers. Sprinkle top of each layer with liqueur or juice. Put fine sieve over mdm bowl. Using rubber scraper, press Ricotta thru sieve. Fold in canndied fruit and chocolate chips. Place bottom layer of cake on heavy duty foil. Spread evenly with half of cheese mixture. Top with 2 nd layer of cake, top with remaining cheese. Top with third layer, wrap tightly with foil, chill for two or three hours until well chilled.
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2.
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Cover top and sides with mocha frosting. Cover and refrigerate.
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Cocoa-mocha Frosting:
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1/2 c butter, softened; 3 Tbsp warm water; 3 tsp powdered instant coffee; 1/3 c European style cocoa; 1 1/2 c powdered sugar
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In sm mixer bowl, beat butter until creamy. In sm c, mix coffee powder and warm water. Mix cocoa and powdered sugar, add alternately to butter with the coffee mixture. Beat until smooth and creamy. Frost top and sides of cake. Makes about 2 c frosting.
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