---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Italian
       Yield: 6 servings
     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
       8 oz Semi-sweet chocolate bits
     1/2 c  Strong brewed coffee
      10 tb Unsalted butter, chilled
   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
   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.