| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 5 | Servings | |||
INGREDIENTS
| 1 | Sara lee pound cake 10 3/4 oz; frozen | |
| 1/4 | c | Strong-brewed coffee |
| 16 | oz | Non-dairy whipped topping; thawed |
| 1/2 | c | Sweetened cocoa powder |
INSTRUCTIONS
Cut pound cake vertically into 10 equal-size slices. Drizzle coffee over each slice; set aside. In a large bowl, combine whipped topping and 1/4 cup cocoa, mixing until blended. Place 5 cake slices on a flat surface. Evenly spread a thick layer of whipped topping mixture over each slice. Top each with a second cake slice, sandwich-style. Transfer to individual dessert plates. Spread each cake "sandwich" with whipped topping mixture. Cut "sandwiches" diagonally in half. Sprinkle with remaining cocoa; serve immediately. Busted by Barbra <Barbra@TheOffice.net> Recipe by: From America Favorite Desserts Cookbook Posted to brand-name-recipes by Beach Princess<barbra@pipeline.com> on Jan 22, 1998
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”