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Portions: 10    Serving size: 1/10th recipe


10-ounce pound cake
12-ounce package of regular cream cheese
1/2 cup sugar
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa
1 ounce semisweet chocolate, finely grated
4 ounces brewed espresso



  1. Using a serrated knife, cut pound cake into 10 equal slices and set aside.
  2. Mix cream cheese, vanilla and sugar with electric mixer until smooth.
  3. Combine cocoa and grated chocolate in a separate bowl and set aside.
  4. Pour espresso into a shallow dish.
  5. Dip both sides of 4 pieces of pound cake into the espresso, then place in bottom of 8″ loaf pan. Break up pieces, if necessary, in order to coat bottom of pan.
  6. Gently spread 1/3 of cream cheese mixture over cake layer. Sprinkle with 1/3 cocoa mixture. Repeat procedure with remaining slices, cream cheese mixture and cocoa mixture to make 3 layers.
  7. Refrigerate 2 hours, then cut into 10 pieces and serve.