Recipe - Italian Cheese Bread

1 pound Cake; cut or sliced up horizontally
Into 3 equal layers
=== SYRUP ===
Rind of one lemon; grated
1 teaspoon Vanilla
One half cup Brandy
One half cup Sugar
2 cup Sweet Chestnut Puree; see *
Note
=== BUTTERCREAM FROSTING
===
One half pound Butter
2 One half cup Powdered or confectioners'
sugar
1 teaspoon Vanilla
1 Egg white
=== GARNISH ===
1 cup Sliced almonds; toasted
2 Milkchocolate bars

* Note: See the "Sweet Chestnut Puree" recipe which is included in this
collection.

Mix together the ingredients for the syrup and heat for a moment on the
stove or in the microwave. Dribble this mixture on all 3 slices of cake.
Spread the chestnut puree on 2 of the slices and place on top of each
other, the bare slice going on top. Mix all the ingredients for the icing
with an electric mixer. Whip until light and smooth. Ice the cake and top
with the toasted almonds. Melt the chocolate bars in a glass measuring cup
in the microwave. Then stir in enough very hot water to make a very thick
syrup. Dribble this over the top of the cake and allow to cool. This cake
serves 8 to 10.

Comments: This is a very dramatic presentation, though I have taken some
gross liberties with this recipe. The older versions are just too complex
to bother with and this one is both simple and delicious.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09251991 issue
The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

10141995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.