Mocha Cheese Chocolate Cake
Yield
1 cakePrep
20 minCook
0 minReady
6 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
chocolate wafer cookies
crumbled |
* |
| ¼ | cup |
sugar
|
|
| ¼ | cup |
margarine
melted |
|
| 8 | OZ |
cream cheese
softened |
*
|
| 14 | ounces |
milk, sweetened condensed
sweetened |
|
| ⅔ | cup |
chocolate syrup
|
|
| 2 | tablespoons |
instant coffee
|
*
|
| 1 | tablespoon |
water
hot |
|
| 1 | cup |
whipped cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
chocolate wafer cookies
crumbled |
* |
| 59 | ml |
sugar
|
|
| 59 | ml |
margarine
melted |
|
| 8 | OZ |
cream cheese
softened |
*
|
| 404.6 | ml/g |
milk, sweetened condensed
sweetened |
|
| 158 | ml |
chocolate syrup
|
|
| 3E+1 | ml |
instant coffee
|
*
|
| 15 | ml |
water
hot |
|
| 237 | ml |
whipped cream
|
|
Directions
In a small bowl, combine crumbs, sugar, and margarine in buttered 9 inch spring form pan or 13x9 baking dish and pat firmly on bottom/along sides pan and chill until cool.
In large mixing bowl bet cheese until fluffy, add condensed milk.
Mix well, fold in whip cream.
Pour into prepared pan, cover, freeze 6 hours until firm.
Garnish with chocolate crumbs.
