Italian Pound Cake
Time needed
Serving Size / Yield
Ingredients
- 1 14-oz.-16-oz. frozen pound cake, partially thawed
- 5 Tbs. maraschino liqueur
- 3 Tbs. orange liqueur
- 3 Tbs. anise liqueur
- 1 lb. ricotta cheese
- 1/2 C. sugar
- 1 C. chocolate chips
- 1/2 C. chopped candied orange peels
- 1 C. chopped walnuts
- 1 tsp. vanilla extract
- chocolate buttercream frosting
Directions
Using a thin, sharp knife, stand partially frozen cake on its side. Mark side evenly before cutting lengthwise into 3 equal layers. If top layer is rounded, shave top to make an even layer. Sprinkle on layer with 3 Tbs. maraschino liqueur. Sprinkle orange liqueur over second layer and anise liqueur over third. In a medium bowl, combine ricotta cheese, sugar, chocoalte chips, candied orange peel, walnuts, vanilla and remaining 2 Tbs. maraschino liqueur. Mix to blend.
Using a flexible spatula, evenly spread half of ricotta mixture over bottom layer of cake. Level ricotta and top with second slice of pound cake, pressing gently. Repeat with remaining ricotta and cake. Using a spatula, gently smooth exterior, removing any filling that has oozed out. Using a flexible metal spatula, frost cake with chocolate buttercream.
