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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Intermediate / Preparation Time: 30-60 Minutes / Number of Servings: 12 |
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Directions: 1. Prepare angel food cake according to package directions, adding cocoa and substituting 1 1/3 cups coffee for water.
2. Line 2, 10x15in. jelly roll pans with waxed paper.
3. Pour cake mixture evenly into pans.
4. Bake in 400 degree oven for 8-10 minutes.
5. Immediately turn both out onto large tea towels that have been sprinkled with confectioner's sugar.
6. Remove waxed paper.
7. Roll up cake from short side, using tea towel to help roll.
8. Set aside to cool. Make Latte filling.
9. Unroll 1 cooled cake.
10. Spread with 1/2 filling.
11. Roll up gently. Place on platter.
12. Ice with remaining filling.
13. Garnish with chocolate sprinkles.
14. Unroll second cake, lay waxed paper on the inside.
15. Roll up. Cover with plastic wrap.
16. Freeze in large freezer bag.
17. Cut into 12 slices.
Latte Filling:
1. Combine dessert topping, 1 cup of coffe, and chocolate flavoring in chilled bowl.
2. Beat on high until stiff.
| Ingredients:
1 unbaked, white angle food cake mix
1/2 Ounce(s) cocoa powder
2 1/3 cold, strong prepared coffee
1/4 confectioner's sugar
2 dessert topping
2 chocolate flavoring
1 chocolate sprinkles |
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