Italian Pound Cake

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 325F 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 sections.

Filling: Combine first four ingredients in blender until smooth. Fold in grated chocolate and 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.