Ingredients
- 1½ c. sugar
- 6 Tbs. Droste cocoa
- 2 Tbs. instant coffee
- 1 pint heavy cream
- 2 teas. vanilla
- 1 angel cake (medium size)
Instructions
Step 1
Mix sugar, cocoa, and coffee together in a large bowl.
Step 2
Add the heavy cream and stir until well blended.
Step 3
Put mixture into the refrigerator for 2-3 hours, stirring once during that time.
Step 4
Remove from refrigerator, add vanilla and beat with egg beater (electric if available) until spreading consistency.
Step 5
Split cake into 3 or 4 layers.
Step 6
Frost between layers and all over the outside.
Step 7
Store in the refrigerator.
Step 8
Best when made a day ahead.