Mocha Layer Cake

Submitted by: Doreen Halfrey
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Difficulty: Easy
Prep Time: Five Minutes
Total Time: 30 Minutes or Less

1 Sarah Lee pound cake
1 (8oz) container of fat-free frozen Cool Whip
1/4 cup water
1 tbsp instant coffee
2 squares semi-sweet baking chocolate
Thaw pound cake and Cool Whip the day before in the refrigerator. In a small saucepan, heat water and coffee. Add chocolate, stirring until melted and well blended. Cool to room temperature. In the meantime, slice thawed pound cake into 4 slices lengthwise. Carefully mix Cool Whip into chocolate mixture with spatula until well blended. Spread between layers of pound cake and over the outside.


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