You will need:
- 8 inches angel food cake
- 1 (8 ounce) package reduced-fat cream cheese
- 3 tablespoons coffee liqueur
- 1/2 cup sifted powdered sugar
- 1 (8 ounce) container frozen light whipped dessert topping, thawed
- 2 tablespoons coffee liqueur
- 1/4 cup fat free sour cream
- 1/4 cup strong black coffee
- 2 tablespoons coffee liqueur
Step 1:
To prepare the filling: in a large bowl, combine the cream cheese, 3 tablespoons coffee liqueur and powdered sugar. Beat with an electric mixer on medium speed until smooth and blended. Stir in 1/2 cup of the whipped dessert topping and set aside.
Step 2:
To prepare the frosting: in a medium bowl combine the remaining whipped dessert topping, 2 tablespoons liqueur and sour cream. Set aside.
Step 3:
Cut the angel food cake horizontally into 3 layers, using a serrated knife. Place 1 layer on a serving platter and the remaining 2 layers on large dinner plates. With a skewer, poke holes in the tops of all 3 layers.
Step 4:
In a small bowl, combine the 2 tablespoons coffee liqueur and strong coffee; drizzle over all the 3 cake layers.
Step 5:
Spread the bottom cake layer with half of the filling. Add the middle layer, spread with the remaining filling and finally add the top layer. Frost the cake with the frosting.
Step 6:
Cover and chill in the refrigerator for up to 4 hours before serving.
Nutritional information for one serving:
Calories: 151
Calories from fat: 23
Total fat: 2.7g
Cholesterol: 8mg
Total carbs: 25.3g
Fiber: 0.1g
Protein: 3.5g
No comments:
Post a Comment