8 ounces light cream cheese, softened
3/4 cup confectioners’ sugar, divided
7 tablespoons coffee liqueur, divided
2 cups heavy whipping cream
1 store-bought angel food cake
1/2 cup strong black coffee
Chill medium bowl and beaters of an electric mixer.
In a separate bowl, combine cream cheese, 1/2 cup confectioners’ sugar and 3 tablespoons coffee liqueur. Mix until smooth. In the chilled bowl, combine
whipping cream, 1/4 cup confectioners’ sugar and 2 tablespoons coffee
liqueur. Beat until stiff peaks form. Fold half the whipped cream into the
cream cheese mixture.
Using a serrated knife, slice the angel food cake horizontally into thirds.
Place the bottom layer on the serving plate. Poke holes in it with a skewer
Combine coffee and remaining 2 tablespoons coffee liqueur. Sprinkle 1/3 of
the coffee mixture over bottom cake third.
Spread with half of cream cheese mixture. Add second cake layer and poke
holes in it with skewer or fork. Sprinkle with coffee mixture. Spread with
remaining cream cheese mixture.
Top with remaining cake layer. Poke with skewer or fork and sprinkle with
remaining coffee mixture. Frost entire cake with reserved, sweetened
Chill for 2 hours before serving.
Notes: Tip: "It can be dressed up with fudge sauce on the side or fresh
fruit, " Razavi says.