Mocha-Frosted Cake

Name: Mocha-Frosted Cake
Yield: Makes 12 servings
Ingredients: 2 (¾ oz.) chocolate-coated toffee bars, crushed; 1 c. heavy cream, whipped; 1½ c. milk; 1 (3¾ oz.) pkg. chocolate pudding and pie filling; 1½ tblsp. instant coffee powder

Preparation info

Makes
12
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

For hostesses who like to stay out of the kitchen to visit with their guests

Ingredients

1 (3¾ oz.) pkg. chocolate pudding and pie filling
1½ tblsp. instant coffee powder

Cake
Vegetarian

Method

Prepare pudding as directed on package, adding coffee and milk. Chill. Beat smooth; fold in half of the whipped cream. Spread half of the chocolate-cream mixture between the cake layers.
Fold second half of whipped cream into remaining chocolate-cream mixture. Spread on top and sides of cake. Sprinkle with crushed candy. Chill several hours before serving.