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Delicious chocolate dessert with a hint of coffee.

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Recipe Summary

prep:
5 mins
additional:
5 mins
total:
10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve instant coffee in hot water in a large bowl. Add milk, pudding mix, and cinnamon. Let stand for 5 minutes.

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  • Fold in whipped topping gently. Place a few cake cubes in a dessert bowl and spoon chocolate truffle cream on top before serving.

Cook's Notes:

You can use pound cake instead of angel food cake as well.

You can gently stir the cubed cake into the chocolate truffle cream but if you don't consume everything, leftovers in the fridge will get soggy. I store the cake separately and just spoon the truffle cream over it when ready to serve.

You can make the truffle cream in advance and refrigerate until ready to serve.

Nutrition Facts

257 calories; protein 5.3g; carbohydrates 42.5g; fat 7.7g; cholesterol 24.9mg; sodium 568.8mg. Full Nutrition
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