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Top off a wonderful meal with this simplified take on America's
favorite Italian dessert. |
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Serve-With
For coffee lovers, serve this dessert with freshly brewed Italian
roast coffee and an assortment of fun coffee toppings, such as whipped
cream, eggnog, chocolate shavings, raw sugar, ground cinnamon and
flavored liqueurs (almond, hazelnut, orange or coffee).
Variation
After arranging cake slices in baking dish, sprinkle with 2 tablespoons
rum. |
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1 package Betty Crocker® pound cake mix
Water and eggs as called for on cake mix
package
3/4 cup strong coffee (room temperature)
1 cup sugar
1/2 cup chocolate-flavored syrup
1 package (8 ounces) mascarpone
cheese or cream cheese, softened
2 cups whipping (heavy) cream
2 bars (1.4 ounces each) chocolate-covered
English toffee candy, chopped
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PREP:
15 min; CHILL: 1 hr
Makes 12 servings
1. Make pound cake as directed on package for 1 loaf pan; cool.
Cut nine 1/2-inch slices; reserve remaining pound cake for another
use.
2. Arrange cake slices in bottom of rectangular baking dish, 11x7x1
1/2 inches, cutting cake slices if necessary to cover bottom of
dish. Drizzle coffee over cake.
3. Beat sugar, chocolate syrup and mascarpone cheese in large bowl
on medium speed until smooth. Add whipping cream. Beat until light
and fluffy. Spread over cake. Sprinkle with candy.
4. Cover and refrigerate at least 1 hour but no longer than 24 hours
to set dessert and blend flavors. Cover and store any remaining
dessert in refrigerator.
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1
Serving: Calories 505 (Calories from Fat 245); Fat 27g (Saturated
15g); Cholesterol 105mg; Sodium 245mg; Carbohydrate 60g (Dietary Fiber
0g); Protein 5g
%Daily Value: Vitamin A 16%; Vitamin C 0%; Calcium 8%; Iron 6%
Diet Exchanges: Not Recommended
®Reg. T.M. of General Mills, Inc. |
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