Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| 1 | Sara lee pound cake 10 3/4 oz; frozen |
| ¼ cup | Strong-brewed coffee |
| 16 ounces | Non-dairy whipped topping; thawed |
| ½ cup | Sweetened cocoa powder |
Cut pound cake vertically into 10 equal-size slices. Drizzle coffee over each slice; set aside.
In a large bowl, combine whipped topping and ¼ cup cocoa, mixing until blended. Place 5 cake slices on a flat surface. Evenly spread a thick layer of whipped topping mixture over each slice. Top each with a second cake slice, sandwich-style. Transfer to individual dessert plates. Spread each cake "sandwich" with whipped topping mixture. Cut "sandwiches" diagonally in half. Sprinkle with remaining cocoa; serve immediately.
Busted by Barbra <Barbra@...>
Recipe by: From America Favorite Desserts Cookbook Posted to brand-name-recipes by Beach Princess<barbra@...> on Jan 22, 1998