Ingredients
For Cake (Home made Betty Crocker - Pound Cake)
1 pkg Pound Cake
1/2 cup egg whites (store bought)
3/4 cup milk/water
9" x 5" loaf pan
For Cream Cheese Mixture:
1 package (8 ounces) FAT FREE cream cheese, softened at room tempreture
1/2 cup powdered sugar
1/2 tablespoon rum extract
8 oz FAT FREE frozen whipped topping (thawed)
Other things:
1 cup cold prepared strong coffee / espresso
2 teaspoons baking cocoa
chocolate shavings
Square glass pan - 8x8x2 inches
Directions
Cake:
(1) Pre-heat oven at 350 F
(2) Beat Cake mix, 1/2 cup egg whites (store bought) and 3/4 cup milk for 3-4 min
(3) Bake the cake in a 9" x 5" loaf pan for 60 min or until fully baked
(4) Cut the cake in 10 slices
(5) Place the slices in freezer for 5 min to cool them down
(6) Get rid of crisp sides, top and bottom
Cream Cheese Filling:
(1) Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth.
(2) Add 1/2 tbsp Rum Extract and mix again.
(3) Add whipped topping to the cream cheese mixture. Continue to miX.
Finally:
(1) Arrange half of the pound cake slices on bottom of ungreased square pan - 8x8x2 inches.
(2) Drizzle 1/2 cup of the espresso over pound cake slices with a spoon.
(3) Spread half of the cream cheese filling over it.
(4) Arrange remaining pound cake slices on cream cheese filling.
(5) Drizzle remaining 1/2 cup espresso.
(6) Spread remaining cream cheese filling.
(7) Sift or sprinkle cocoa over top using a sieve. Spread chocolate shavings.
(8) Cover and refrigerate for about 4 hours or until filling is firm. FAT FREE filling takes a little longer to firm.
(9) Store covered in refrigerator.
(1) Pre-heat oven at 350 F
(2) Beat Cake mix, 1/2 cup egg whites (store bought) and 3/4 cup milk for 3-4 min
(3) Bake the cake in a 9" x 5" loaf pan for 60 min or until fully baked
(4) Cut the cake in 10 slices
(5) Place the slices in freezer for 5 min to cool them down
(6) Get rid of crisp sides, top and bottom
Cream Cheese Filling:
(1) Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth.
(2) Add 1/2 tbsp Rum Extract and mix again.
(3) Add whipped topping to the cream cheese mixture. Continue to miX.
Finally:
(1) Arrange half of the pound cake slices on bottom of ungreased square pan - 8x8x2 inches.
(2) Drizzle 1/2 cup of the espresso over pound cake slices with a spoon.
(3) Spread half of the cream cheese filling over it.
(4) Arrange remaining pound cake slices on cream cheese filling.
(5) Drizzle remaining 1/2 cup espresso.
(6) Spread remaining cream cheese filling.
(7) Sift or sprinkle cocoa over top using a sieve. Spread chocolate shavings.
(8) Cover and refrigerate for about 4 hours or until filling is firm. FAT FREE filling takes a little longer to firm.
(9) Store covered in refrigerator.
