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1 sponge cake (10-12 inch), about 3-inch tall
3 oz. strong black coffee or instant espresso
3 oz. Meyer’s rum or Kahlua
1 1/2 lbs. cream cheese, room temperature
1 1/2 C. superfine/powdered sugar
1 tub whipped topping
Unsweetened cocoa powder, for dusting
Shaved chocolate, optional
Cut across middle of sponge cake forming two layers, each about 1 1/2 inches
high. Blend coffee and rum/Kahlua. Sprinkle enough of mixture over bottom half
of cake to flavor it strongly. Don’t moisten cake too much or it may collapse on
Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved
and cheese is light and spreadable. Test for sweetness during beating, adding
more sugar if needed.
Spread cut surface of bottom layer with half of the cheese mixture. Replace
second layer and top this with remaining cheese mixture. Top with Cool Whip.
Sprinkle top liberally with sifted cocoa and chocolate shavings.
Refrigerate cake for at least 2 hours before cutting and serving.