1 frozen pound cake, about 9" long

FILLING:

1 lb. ricotta cheese
1 c. sugar
1 c. mixed candied fruit, chopped coarse
2 oz. German chocolate, chopped
1/2 oz. Strega liqueur

FROSTING:

2 (8 oz.) squares German chocolate
1/4 c. black coffee
1 tbsp. instant espresso
1/2 oz. Strega liqueur
3/4 lb. unsalted butter, cut into sm. pieces

Allow pound cake to thaw partially.

While thawing, preparing filling. Beat cheese until smooth. Fold in other filling ingredients.

With a sharp knife, remove the brown crust from the sides and top of cake. Slice horizontally into at least 6 slices. Place one slab of cake on bottom of a cake plate and spread generously with filling mixture. Place another slab on top and repeat with more filling. Continue this process until filling and cake slices are used, ending with a plain slice of cake on top. Gently shape loaf with hands. Refrigerate for 1 to 2 hours.

While cake is chilling, prepare frosting. Melt chocolate with the coffees in a double boiler, stirring constantly. Remove from heat. Add Strega liqueur and butter and beat until smooth. Chill mixture until it thickens to spreading consistency. With a spatula, spread frosting over sides and top of cake in decorative swirls. Chill overnight. Yield: 6 to 8 servings.