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Ingredientes
- 1 x sponge cake (10-12 inch), about 3-inch tall
- 3 ounce strong black coffee or possibly instant espresso
- 3 ounce Meyer's rum or possibly Kahlua
- 1 1/2 lb cream cheese, room temperature
- 1 1/2 c. superfine/powdered sugar
- 1 tub whipped topping Unsweetened cocoa pwdr, for dusting Shaved chocolate, optional
Direcciones
- Cut across middle of sponge cake forming two layers, each about 11/2 inches high. Blend coffee and rum/Kahlua. Sprinkle sufficient of mix over bottom half of cake to flavor it strongly. Do not moisten cake too much or possibly it may collapse on serving.
- Beat room-temperature cheese and 1 c. sugar till sugar is completely dissolved and cheese is light and spreadable. Test for sweetness during beating, adding more sugar if needed.
- Spread cut surface of bottom layer with half of the cheese mix. Replace second layer and top this with remaining cheese mix. Top with Cold Whip. Sprinkle top liberally with sifted cocoa and chocolate shavings.
- Chill cake for at least 2 hrs before cutting and serving.
