Moms Offering Moms Support
Committees
-1 package (8 oz.) cream cheese, softened
-1/2 cup powdered sugar
-1/2 sup sour cream
-1/2 teaspoon rum extract
-1 container (12 oz.) frozen whipped topping, thawed, divided
-1/2 cup sugar
-1/4 cup instant coffee granules
-1/3 cup boiling water
-1/2 cup semi-sweet choclate morsels, grated
-Chocolate garnishes and espresso beans (optional, see below)
Preheat oven to 325 degrees. Grease and flour springfoam pan. Prepare cake mix according to package directions; pour into pan. Bake 50-55 minutes or until toothpick comes out clean. Cool 15 minutes. Remove collar; cool completely.
Trim off rounded top of cake. Cut cake horizontally in half. Carefully remove top layer, set aside. In large bowl, whisk cream cheese and powdered sugar until smooth. Whisk in sour cream and rum extract. Place 1 cup of whipped topping into Easy Accent Decorator, set aside. Fold remaining whipped topping into cream cheese mixture.
In medium bowl, stir sugar, coffee and water until dissolved; brush half over bottom cake layer. Spread with half of the cream cheese mixture. Grate half of morsels over cream cheese layer. Top with second cake layer. Brush with remaining coffee mixture and spread with remaining cream cheese mixture. Grate remaining chocolate over top. Pipe whipped topping border around edge of cake. Garnish with chocolate garnish and espresso beans, if desired.
Serves 12
Chocolate garnish: Melt 1/2 cup semi-sweet chocolate morsels in microwave until smooth, stirring every 20 seconds. Pour chocolate into small plastic bag. Twist top of bag, secure. Cut tip off corner of bag. Gently squeeze chocolate into swirls on parchment paper. Place one espresso bena in center of each swirl. Let stand until set.
