Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Angel Food Cake |
| ½ cup | Tia Maria |
| 2 tablespoons | Whipping cream |
| 2 cups | Whipping cream |
| 2 tablespoons | Tia Maria Liqueur |
| 2 tablespoons | Icing sugar |
| 6 \N | Almond Roca bars |
Cut cake into two layers. Place each on a plate. Combine ½ cup Tia Maria and 2 Tbs. cream. Prick cake all over with skewer - both layers. Drizzle Tia Maria mixture over all parts of each layer: Bottom and top. Cover with Saran Wrap and chill several hours. Two hours before serving, whip two cups of cream and fold in 2 Tbs. Tia Maria and the icing sugar. Ice cake, including layers. Crush Almond Roca and toss over top and sides of cake.
Chill until serving time. Serves 10.
Posted to MM-Recipes Digest V4 #262 by Marge McInnes <mcinnes@...> on Tue, 24 Sep 96.