Mocha-Frosted Cake

Preparation info

  • Difficulty

    Easy

  • Makes

    12

    servings

Appears in

Farm Journal’s Country Cookbook

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 ( oz.) pkg. chocolate pudding and pie filling
  • tblsp. instant coffee powder
  • c. milk
  • 1 c. heavy cream, whipped
  • 1 (10) angel food cake, split into three equal layers
  • 2 (¾ oz.) chocolate-coated toffee bars, crushed

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.