The Cappuccino Cake for Coffee Lovers.

Here is the Cappuccino Cake for the coffee lovers all over the world.

I made this Cappuccino Cake for my oldest brother's birthday and it was a big hit. The first thing is that this cake calls for an angle food cake mix, but I used a gluten free cake mix instead. The one I used doesn't get big and tall like an angle food cake, but it does taste very well. Another thing that I changed was that I made my own whipped topping. The whipped topping was just heavy whipping cream mixed with a little bit of vanilla and powder sugar. For any one who would like to make this, the recipe is down below.

• Prep time: 20 minutes
• |
• Cook time: 5 minutes
• |
• Total time: 25 minutes
• | makes 10 servings

• 10 ounce(s) of Semi-sweet Chocolate, (reserve some shavings for garnish)
• 8 ounce(s) of PHILADELPHIA Cream Cheese, softened
• 1 cup(s) of Powdered Sugar
• 1 1/2 cup(s) of Brewed Coffee, room temperature is great
• 2 cup(s) of Whipped Topping, enough to cover the top of your cake
• 1 Angle Food cake mix. make as directed on box or you can buy a store bought one.

Steps

1. Melt the chocolate in a double boiler.
2. Cut the top off of your angel food cake and use it to fill in the middle so that you have a lower but solid cake.
3. Pour the coffee evenly over the entire cake and set in the fridge to soak up and chill (about 5-10 minutes)
4. Cream together your cream cheese and powdered sugar
5. Once melted, remove the chocolate from heat and slowly add to your cream cheese mixture, whip on high for 2-3 minutes and then slide into the freezer to chill
6. Remove your cake from the fridge and invert onto your serving dish
7. Spread the chilled chocolate mixture over your cake in a nice thick layer
8. Now cover the chocolate layer of your cake with the whipped topping.