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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This dessert completes the meal. It really hits the spot.—Karen Gardiner, Eutaw, Alabama Ingredients:
1/4 cup sugar |
1/4 cup water |
1 tablespoon instant coffee granules |
1-1/2 teaspoons butter |
1/8 teaspoon rum extract |
1 frozen pound cake (10-3/4 ounces), thawed |
1 carton (8 ounces) frozen whipped topping, thawed |
grated chocolate, optional |
Directions:
1. In a small saucepan, combine the sugar, water and coffee. Bring to a boil; cook for 3 minutes, stirring occasionally. Remove from the heat; stir in butter and rum extract. Cool slightly.
2. Split cake into three horizontal layers. Place bottom layer on a serving plate. Brush with about 1 tablespoon coffee mixture; spread with 1 cup whipped topping. Repeat layers. Brush remaining coffee mixture over cut side of remaining cake layer; place coffee side down over topping. Spread remaining whipped topping over top of torte. Garnish with grated chocolate if desired. Chill until serving. Yield: 6-8 servings.
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