Total Time
Prep 15 mins
Cook 0 mins

Light and fluffy combination of pound cake, chocolate and rich cappuccino. Great dessert, not too chocolatey.

Ingredients Nutrition

  • 1 (3 ounce) package cream cheese, softened
  • 4 teaspoons Folgers instant cappuccino mix
  • 2 teaspoons sugar
  • 1 cup Cool Whip Topping
  • 2 ounces poundcake, cut into cubes
  • 14 cup semi-sweet chocolate chips


  1. In a mixing bowl, beat cream cheese, coffee powder and sugar until smooth, then beat in Cool Whip until blended.
  2. Divide cake between two dessert dishes and top with cream cheese mixture and chocolate chips.
Most Helpful

5 5

This was a wonderful dessert! I used Amanda's Cheese Pound Cake for the pound cake. I used 1/2 pkg of an 8 oz cream cheese. I then used International Foods Mocha instant coffee (sugarfree) 5 t., about 3 t. sugar, and 1-1/4 c. cool whip. I put in a tall glass layered so it only came out to one. Shhh, don't tell no one. LOL! Thanks for the great recipe! It was made for the Cake-A-Thon in memory of Chef-I-Am.