| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | lg | Angel Food Cake |
| 1/2 | c | Tia Maria |
| 2 | tb | Whipping cream |
| 2 | c | Whipping cream |
| 2 | tb | Tia Maria Liqueur |
| 2 | tb | Icing sugar |
| 6 | Almond Roca bars |
INSTRUCTIONS
Cut cake into two layers. Place each on a plate. Combine 1/2 cup Tia Maria and 2 Tbs. cream. Prick cake all over with skewer - both layers. Drizzle Tia Maria mixture over all parts of each layer: Bottom and top. Cover with Saran Wrap and chill several hours. Two hours before serving, whip two cups of cream and fold in 2 Tbs. Tia Maria and the icing sugar. Ice cake, including layers. Crush Almond Roca and toss over top and sides of cake. Chill until serving time. Serves 10. Posted to MM-Recipes Digest V4 #262 by Marge McInnes <mcinnes@islandnet.com> on Tue, 24 Sep 96.
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