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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I made this recipe not too long ago, and not only is it sinfully delicious, it is beautiful. The recipe is from King's Hawaiian. Talking about a crowd pleaser... This is it! Ingredients:
3/4 cup cold esspresso or strong coffee |
1/4 cup kahlua liqueur |
1 8-oz. pkg. cream cheese, softened |
2 small boxes instant vanilla pudding mix |
3 cups half and half |
3 tbsp. amaretto liqueur |
4 oz. semisweet chocolate bar, finely chopped |
1 16-oz. loaf king's hawaiian sweet bread |
topping |
1 1/2 cups whipping cream |
1/2 cup powdered sugar |
1 tsp. vanilla |
1/4 cup sliced almonds, toasted |
Directions:
1. Blend espresso with Kahlua. Set aside.
2. Beat cream cheese with an electric mixer until smooth. On low speed, slowly add pudding mix, half and half and Amaretto. Beat 1 minute until blended. Set aside.
3. Trim off 1 of bread dome to make level. Cutting horizontally, slice remaining loaf into 3 equal layers.
4. To assemble cake, place the top slice into the bottom of an 8 or9 springform pan.
5. Drizzle 1/3 of the espresso mixture evenly over the first layer.
6. Top with 1/3 of the pudding mixture and then 1/4 of the chocolate.
7. Repeat layering with remaining 2 bread slices.
8. Cover with plastic wrap and refrigerate 4 hours or overnight.
9. When ready to serve, remove rim from pan.
10. Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over top and sides. Garnish top with almonds and remaining chocolate. Serve immediately.
11. Refrigerate leftovers.
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