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  • Starbucks Mocha Mambo Ice Cream Tiramisu Cake

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    Starbucks Mocha Mambo Ice Cream Tiramisu Cake
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 pkt (10.75 ounce) of frzn reduced-fat lb. cake thawed
    • 1/3 c. Cooled Starbucks espresso or possibly double-strength coffee
    • 1 quart Starbucks Low Fat Mocha Mambo Ice Cream, softened
    • 2 tsp Finely grnd Starbucks espresso or possibly coffee
    • 2 c. Fat-free frzn whipped topping
    • 8 x Chocolate-covered coffee beans for garnish (optional)

    Directions

    1. 1. Line 9x5 inch loaf pan with plastic wrap. Cut lb. cake horizontally into four slices. Place one lb. cake layer in loaf pan, cutting cake to fit, if necessary.
    2. 2. Drizzle cake with one-third of the 1/3 c. cooled espresso or possibly coffee; spread 1/3 qt of Starbucks Low Fat Mocha Mambo Ice Cream to cover lb. cake proportionately; repeat two times with remaining cake, espresso and ice cream, ending with lb. cake (4 layers of cake to 3 layers of ice cream).
    3. 3. Cover cake and freeze till hard (approximately 2-3 hrs).
    4. 4. To serve, remove loaf and plastic wrap from pan. Stir finely grnd espresso into whipped topping. Frost top and sides of loaf with mix.
    5. Garnish with chocolate-covered coffee beans.

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