(originally made 11/2010)
I've made this for Tim for over 10 years. I got it from a BHG special
issue at the grocery, and Tim says it's his favorite dessert. We all
chose what we wanted for Thanksgiving this year and he didn't even
hesitate. I buy my angel food cake at the bakery, and this time they
only had 8" rounds or individual 3" cakes. I don't think it was the
freshest cake, did have a little trouble getting the layers to soak in
the coffee mixture and I had a lot of the whipped cream frosting left
over. It's still delicious though, even better after it sits
overnight and the flavors meld together a bit. :)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- softened
1/2 cup powdered sugar -- sifted
3 tablespoons kahlua
2 cups whipping cream
1/4 cup powdered sugar -- sifted
2 tablespoons kahlua
8 to 10 inch round angel food cake
3/4 cup black coffee -- strong
1/4 cup kahlua
Mocha fudge sauce -- recipe in directions
medium mixing bowl and beaters of electric mixer. For filling, combine
cream cheese, 1/2c powdered sugar, and 3T liqueur in large mixing
bowl. Beat with mixer on medium speed until blended and smooth.
Combine whipping cream, 1/4c powdered sugar and 2T kahlua in chilled
mixing bowl. Beat until stiff peaks form. Fold 1/2 cup into cream
cheese mixture. Use a serrated knife to cut cake into three layers.
Poke holes in the tops of all three layers with fork. Combine kahlua
and coffee and drizzle over cake layers. To assemble cake, place on
layer on serving platter. Spread with half cream cheese filling. Add
2nd layer and remaining filling. Add third layer. Frost with remaining
whipped cream. Cover and chll for 2 hours. Drizzle top and sides
with Mocha fudge sauce before serving.
Mocha Fudge Sauce: Heat
1/4c fudge ice cream topping til warm in small saucepan. Stir in enough
kahlua (1 to 2T) to make drizzling consistency.
"Simply Perfect Baking, BHG Special Publication, 1997"