Title: Tia Maria Cake
Categories: None
Yield: 1 Servings

1 lg Angel Food Cake
1/2 c Tia Maria
2 tb Whipping cream
2 c Whipping cream
2 tb Tia Maria Liqueur
2 tb Icing sugar
6 Almond Roca bars

Cut cake into two layers. Place each on a plate. Combine 1/2 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 MM-Recipes Digest V4 #262 by Marge McInnes
on Tue, 24 Sep 96.