Lipari Island Dessert
|Sponge cake/Round pound cake||1 Large (Round)|
|Oloroso sherry||25 1⁄2 Fluid Ounce (1 Bottle)|
|Butter||2 Cup (32 tbs)|
|Confectioners sugar||1 1⁄2 Pound (1 1/2 Boxes)|
|Almond extract||1⁄2 Teaspoon|
|Chocolate square||2 , melted|
|Orange||1 , rind grated|
Cut cake horizontally into 3 layers.
Sprinkle each layer liberally with sherry.
Cream butter and sugar in mixing bowl.
Add 2/3 cup sherry, almond extract, chocolate and the orange rind.
Spread frosting over the entire cake; top, sides and in the center.
Place in refrigerator for about 5 hours before serving so that the butter frosting sets.
May be garnished with almonds or any other type of nuts.