Recipe - Tia Maria Cake

1 lg Angel Food Cake
One half cup Tia Maria
2 tablespoon Whipping cream
2 cup Whipping cream
2 tablespoon Tia Maria Liqueur
2 tablespoon Icing sugar
6 Almond Roca bars

Cut cake into two layers. Place each on a plate. Combine One half cup Tia Maria
and 2 Tbs. cream. Prick cake all over with skewer both layers. Drizzle
Tia Maria mixture over all parts of each layer: Bottom and top. Cover with
Saran Wrap and chill several hours. Two hours before serving, whip two cups
of cream and fold in 2 Tbs. Tia Maria and the icing sugar. Ice cake,
including layers. Crush Almond Roca and toss over top and sides of cake.
Chill until serving time. Serves 10.

Posted to MMRecipes Digest V4 #262 by Marge McInnes
mcinnes@islandnet.com on Tue, 24 Sep 96.