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Italian Celebration Cake

1 16 ounce frozen pound cake -- thawed
3 tablespoons orange flavored liqueur*
1 15 oz crtn ricotta cheese
1/2 cup mini chocolate chips
3 tablespoons candied fruit


* orange juice can be substituted

Cocoa-Mocha Frosting (recipe follows)

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 medium bowl.

Using rubber scraper, press Ricotta thru sieve. Fold in candied fruit and chocolate chips. Place bottom layer of cake on heavy duty foil.

Spread evenly with half of cheese mixture. Top with 2nd layer of cake, top with remaining cheese.

Top with third layer, wrap tightly with foil, chill for two or three hours until well chilled.

Cover top and sides with mocha frosting. Cover and refrigerate.

Cocoa-mocha Frosting:

1/2 cup butter, softened 3 tbs warm water 3 tsp powdered instant coffee 1/3 cup European style cocoa 1 1/2 cup powdered sugar

In small mixer bowl, beat butter until creamy.

In small cup, 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 cup frosting.




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