mocha-cake-ii

Mocha Cake II

1 Review Add a Pic
Valerie
Recipe by  Valerie

“A delicious, easy cake that needs NO baking!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 10 inch springform pan

Directions

  1. Line the bottom of a 10 inch spring form pan with 15 (approx.) of the annisette toast (you may have to break them up to fit).
  2. Mix liqueur and water together to make 1 1/2 cups of liquid. Pour half that mixture over toasts, reserving remainder.
  3. Prepare vanilla pudding with 3 cups of the milk as package directs, reserving remainder of milk for chocolate pudding. When vanilla pudding is done and still hot, pour over toasts. Let cool slightly, then put the another layer of toasts on top of the vanilla pudding.
  4. Pour the remaining liqueur mixture over toasts until they absorb all of it. Prepare the chocolate pudding as you did the vanilla and again while hot, pour over toasts. Let cool, then refrigerate overnight. Next day unmold from spring form pan, top with non-dairy topping and almonds.

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Review (1)

Rate This Recipe
JqSmith
2

JqSmith

I followed this recipe exactly except I sugared the almonds. I used 2% milk and next time I will use whole milk so that it holds it's shape a little better. The coffee liqueur was way too strong for me, so next time I will use a strong coffee and use, maybe a cup, not the 1-1/2 cup this recipe calls for because the toasts were saturated and added nothing to the texture of this dish. I think that with these changes I will definitely make again. thanks for sharing your recipe!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 538 cal
  • 27%
  • Fat
  • 17.1 g
  • 26%
  • Carbs
  • 79.6 g
  • 26%
  • Protein
  • 10.6 g
  • 21%
  • Cholesterol
  • 22 mg
  • 7%
  • Sodium
  • 408 mg
  • 16%

Based on a 2,000 calorie diet

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