Chocolate Cappuccino Cream Cake
Source of Recipe
Cream Cheese or Sour Cream
List of Ingredients
27 ladyfingers -- split
3 packages cream cheese -- (3 oz. each)
softened and divided
2/3 cup plus 2 tablespoons HERSHEY'S Syrup or
SPECIAL
DARK Syrup -- divided
1/3 cup water
5 1/4 cups frozen non-dairy whipped topping -- thawed
and divided
1/2 cup cold brewed coffee
Recipe
Line 9-inch springform pan with foil; place ladyfingers, cut side in,
to fit
on bottom and around sides of prepared pan.
Beat half of cream cheese until fluffy in medium bowl; gradually blend
in chocolate syrup and 1/3 cup water until smooth. Fold in 2-1/2 cups
topping until blended; spread evenly over ladyfingers. Cut rounded
ends
off remaining ladyfingers; place to fit over top of chocolate layer.
Beat remaining half of cream cheese until fluffy in medium bowl;
gradually
blend in cold coffee and remaining 2 tablespoons chocolate syrup. Fold
in remaining 2-3/4 cups topping until blended; spread evenly over
lady-
fingers. Cover; freeze 6 hours or until firm.
Remove foil; garnish, if desired. Serve frozen, cut into slices.
Yield: 12 to 16 Servings
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