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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This is a dessert that looks good and tastes great. It is not a heavy dessert. I got this out of a magazine about 30 years ago. Ingredients:
1 (7 ounce) jar marshmallow cream |
1 tablespoon hot water |
1 1/2 teaspoons instant coffee |
1 teaspoon vanilla |
1 cup whipping cream |
1 angel food cake |
3 tablespoons shaved semisweet chocolate |
2 teaspoons slivered almonds, toasted |
Directions:
1. I recommend baking the cake the day before as it is easier to cut.
2. Dissolve the instant coffee in the hot water and combine with the marshmallow cream and vanilla.
3. Beat on low speed until blended and then beat at high speed until fluffy.
4. Whip cream until soft peaks form.
5. Fold whipped cream into marshmallow mixture.
6. Split cake into 3 layers.
7. Frost each layer with filling and sprinkle top with chocolate and almonds.
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