Ingredients

How to make it

  • Dissolve the instant coffee in hot water, then place in the refrigerator to chill. Cut the angel food cake into 1 inch cubes and place aside for later.
  • In a mixing bowl, combine the mascarpone and cream cheese; beat until smooth. Then, add 2 tbsp of coffee powder, dark brown sugar, SPLENDA and vanilla. Mix thoroughly, and place aside.
  • Pour the chilled coffee into 9x13 inch pan. Immediately dip half of the cake pieces into coffee, then place in medium glass serving bowl. Now, spread half of the cheese mixture on top and drizzle with 1 tsp cocoa powder. Repeat that process with remaining cake pieces, cheese mixture, and cocoa. Cover, then place in the refrigerator to chill for 3 hours or overnight prior to serving.

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  • bellasmom 10 years ago
    I'm gonna try this recipe for my diabetic sister...
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