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Creme deCacao/Angel Food Cake

My mom was a terrific cook and baker. Her kitchen was always open and the coffee on. I loved and respected her and that only became better as I grew up. She has always been my inspiration in the kitchen and through life.


1 Angel food cake (12-16 oz) ⅓ cup Creme deCacao liqueur 1 cup heavy cream 2 tablespoons cocoa 2 tablespoons powdered sugar 2 tablespoons toasted almonds Mocha Sauce: ½ cup cocoa ½ cup strong coffee ½ cup honey ¼ cup heavy cream

Nutritional information

No nutrition information available


Place cake, bottom up, on serving plate. With cake tester or fork poke holes in cake and slowly spoon on liqueur, letting it seep into cake. Whip cream, cocoa and sugar until soft peaks form and frost cake. Sprinkle with almonds. Chill 1 to 2 hours. Just before serving drizzle mocha sauce over frosting. Pass remaining sauce to serve with cake. Mocha Sauce: In small saucepan combine cocoa, coffee, honey and heavy cream. Cook and stir over medium heat until slightly thickened and smooth. Cool. Makes 1 cup.