Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Source: Better Homes and Gardens

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Recipe Summary

chill:
4 hrs
total:
4 hrs 25 mins
prep:
25 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For filling, in a large bowl combine the cream cheese, powdered sugar, and the 3 tablespoons liqueur; beat with an electric mixer on medium speed until blended and smooth. Stir in 1/2 cup of the whipped dessert topping. Set aside.

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  • For the frosting, in another bowl combine the remaining whipped dessert topping, the sour cream, and 2 tablespoons liqueur. Set aside.

  • Using a serrated knife, cut the angel food cake horizontally into 3 layers. Place 1 layer on a serving platter and 2 layers on large dinner plates. With a long-tined fork or a skewer, poke holes in tops of all 3 layers. In a small bowl combine the coffee and 2 tablespoons liqueur; drizzle over all layers. Spread the first layer with half of the filling. Add a second layer and spread on the remaining filling. Add top layer of cake. Frost cake with the frosting. (If desired, cover and chill for up to 4 hours.)

  • If desired, just before serving, for the Mocha Fudge Sauce, in a small bowl dissolve instant coffee crystals in hot water; stir in chocolate-flavored syrup. Drizzle top and sides of cake with sauce. To serve, drizzle dessert plates with more sauce (if desired), cut cake into wedges, and top with a cake slice. Makes 16 servings.

Nutrition Facts

155 calories; fat 5g; cholesterol 11mg; saturated fat 4g; carbohydrates 21g; protein 3g; sodium 203mg.
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