Tuesday, March 01, 2011

Coffee Cream Angel Food Cake

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1 (7 ounce) jar marshmallow cream
1 tablespoon hot water
1 1/2 teaspoons instant coffee
1 teaspoon vanilla
1 cup whipping cream
1 angel food cake
3 tablespoons shaved semisweet chocolate
2 teaspoons slivered almonds, toasted

Dissolve the instant coffee in the hot water and combine with the marshmallow cream and vanilla. Beat on low speed until blended and then beat at high speed until fluffy. Whip cream until soft peaks form. Fold whipped cream into marshmallow mixture. Split cake into 3 layers. Frost each layer with filling and sprinkle top with chocolate and almonds or a dusting of instant coffee.

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