Recipe - Starbucks Mocha Mambo Ice Cream Tiramisu Cake

1 pack (10.75 oz) of frozen
reducedfat pound cake;
thawed
1/3 cup Cooled Starbucks® espresso
or doublestrength coffee
1 qt Starbucks Low Fat Mocha
Mambo Ice Cream; softened
2 teaspoon Finely ground Starbucks
espresso or coffee
2 cup Fatfree frozen whipped
topping
8 Chocolatecovered coffee
beans for garnish;
(optional)

1. Line 9x5 inch loaf pan with plastic wrap. Cut pound cake horizontally
into four slices. Place one pound cake layer in loaf pan, cutting cake to
fit, if necessary.

2. Drizzle cake with onethird of the 1/3 cup cooled espresso or coffee;
spread 1/3 quart of Starbucks Low Fat Mocha Mambo Ice Cream to cover pound
cake evenly; repeat two times with remaining cake, espresso and ice cream,
ending with pound cake (4 layers of cake to 3 layers of ice cream).

3. Cover cake and freeze until firm (approximately 23 hours).

4. To serve, remove loaf and plastic wrap from pan. Stir finely ground
espresso into whipped topping. Frost top and sides of loaf with mixture.
Garnish with chocolatecovered coffee beans.

NUTRITIONAL INFORMATION (PER SERVING): 347 calories (21 percent from fat);
8 grams of fat; 112 mg of calcium; 7 grams of protein

Source: Napsi/Starbucks Coffee

Posted to The Gourmet Connection Recipe Page Newsletter by Recipe Page
Newsletter trpmailinglist@gourmetconnection.com on Aug 11, 1998,
converted by MM_Buster v2.0l.