Midwinter Cake Recipe
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This rich chocolate dessert, made with ladyfingers, vanilla pudding, coffee crystals and baking chocolate, is delicious any time of year.
Ingredients
- 1 6-serving-size package cook-and-serve vanilla pudding mix
- 2 to 3 teaspoons instant coffee crystals
- 1 teaspoon unflavored gelatin
- 2 cups milk
- 1-1/2 4-ounce package sweet baking chocolate, broken
- 2-1/2 3-ounce package ladyfingers (about 30), split
- 1 cup whipping cream, whipped
- Slivered almonds (optional)
- For filling, in a large saucepan, combine pudding mix, coffee crystals, and gelatin. Stir in milk. Cook and stir over medium heat until boiling. Remove from heat; add chocolate. Stir until chocolate is melted. Transfer to a large bowl. Cover with plastic wrap. Cool for 45 minutes.*
- Meanwhile, line a 9x5x3-inch loaf pan with waxed paper or clear plastic wrap. Line bottom and sides with split ladyfingers.
- Stir filling until smooth. Fold in the whipped cream. Spoon half of the filling into the ladyfinger-lined loaf pan. Cover filling with a layer of ladyfingers. Repeat layers. Cover; chill at least 8 hours or up to 24 hours.
- To serve, uncover loaf and invert onto serving plate. Remove waxed paper or wrap. Garnish with additional whipped cream and slivered almonds, if you like. Slice into serving-size pieces. Makes 8 servings.
- Cool the filling before folding in whipped cream. Chilling mixture will make it too stiff.
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