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Mocha Cake II

Rated as 4 out of 5 Stars
 made it  |  1 reviews   |   photos

Recipe by:

"A delicious, easy cake that needs NO baking!"
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Ingredients

servings 538 cals
Original recipe yields 12 servings (1 - 10 inch springform pan)

Directions

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  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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Nutrition Facts


Per Serving: 538 calories; 17.1 g fat; 79.6 g carbohydrates; 10.6 g protein; 22 mg cholesterol; 408 mg sodium. Full nutrition

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Reviews

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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 stro...

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