CASSATA alla SICILIANA, from the Time-Life Cookbook Series "Cooking of Italy"

Joan's note:  This is a fabulous holiday cake, best made the day before serving so the flavors can ripen.  Bonus:  one less thing to fuss with on event day.

Prep time: About 40 minutes hands-on (best made the night before (or at least the morning of) to let the cake soak up flavors)
Servings: The book says 8, but we often stretch it to 12-16 - just depends on how fat you slice it.
My variation on frosting preparation is footnoted - otherwise, this recipe is verbatim from the book.

1 fresh pound cake 9"long 3"wide (plain or almond pound cake, made from the box)
1 pound ricotta cheese
2 tablespoons heavy cream
1/4 cup sugar
3 tablespoons Strega or other orange-flavor liqueur
3 tablespoons coarsely chopped mixed candied fruit
2 ounces semisweet chocolate -- coarsely chopped

For the frosting:
12 ounces semisweet chocolate -- cut in small pieces
3/4 cup strong black coffee
1/2 pound thoroughly chilled unsalted butter -- cut in 1/2" pieces

Directions for the cake:
With a sharp knife, slice the end crusts off the pound cake and level the top if it is rounded. Cut cake horizontally into 1/2- to 3/4-inch thick slabs. With a wooden spoon or electric mmixer, beat the ricotta cheese until smooth. Beating constantly, add cream, sugar and Strega. With a spatula, fold in the chopped candied fruit and chocolate. Center the bottom slab of cake on a flat plate; spread it generously with the ricotta mixture. Carefully place another slab of cake on top, keeping sides and ends even; spread more ricotta mixture. Repeat the process until all the cake slabs and filling are used up, ending with a plain slab of cake on top. Gently press the loaf together to make it as compace as possible. Don't worry if it feels wobbly; chilling firms the loaf. Refrigerate the Cassata for about 2 hours, or until the filling is firm.

Directions for the frosting*:
Melt the 12 ounces of chocolate with the coffee in a small heavy saucepan over low heat, stirring constantly until chocolate is completely dissolved. Remove the pan from the heat and beat in the chilled butter, 1 piece at a time.* Continue beating until mixture is smooth. Chill frosting until it thickens to spsreading consistency. With a small metal spatula, spread frosting evenly over the top, sides and ends of the chilled Cassata, swirling it as decoratively as possible.

Cover frosted Cassata loosely with foil and chill at least 24 hours before serving it (this "ripens" the dessert). NOTE: A pastry tube may be used to decorate the top of the cake with buds, flowers, etc. if desired.

*Because the frosting ingredients are the same as another recipe I use, I happen to know that you can just melt the butter and chocolate together, add in the coffee, and then refrigerate it overnight - in the morning, shazaam - it's congealed into spreadable frosting.  You're welcome.