Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

This is a dessert that looks good and tastes great. It is not a heavy dessert. I got this out of a magazine about 30 years ago.

Ingredients Nutrition

Directions

  1. I recommend baking the cake the day before as it is easier to cut.
  2. Dissolve the instant coffee in the hot water and combine with the marshmallow cream and vanilla.
  3. Beat on low speed until blended and then beat at high speed until fluffy.
  4. Whip cream until soft peaks form.
  5. Fold whipped cream into marshmallow mixture.
  6. Split cake into 3 layers.
  7. Frost each layer with filling and sprinkle top with chocolate and almonds.

Reviews

(6)
Most Helpful

I took this to a pot-luck dinner and received rave reviews. (I cheated by using a store-bought angel food cake). Otherwise, I followed your directions and it was wonderful! Everyone loved the coffee flavored frosting. I dissolved the instant coffee in the hot water first before mixing it with the marshmallow cream. Thanks AGAIN, Darlene for sharing ANOTHER one of your great recipes. :-)

Merlot July 25, 2003

Good recipe! I made a box angel food cake a day in advance. I usually use dental floss to split my cakes but this time it wouldn't work. The cake was like a sponge and I almost ruined the cake trying to get the dental floss through it. I had to use a serrated knife to complete the job. For the chocolate shavings I heated some chocolate chips with a little vegetable shortening and melted them. Then I spread the chocolate on the back of a small cookie sheet and refrigerate a couple of minutes. Then just scraped with a spoon and you have easy chocolate curls!

luvmybge April 29, 2007

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