- 1 of 4 With serrated knife, cut pound cake into 1/2-inch-thick slices (either 6 lengthwise slices or 11 to 12 crosswise slices).
- 2 of 4 In a large bowl, beat together the mascarpone cheese, cream cheese and confectioners sugar just until blended. Beat in the coffee liqueur until smooth. Fold in the whipped topping.
- 3 of 4 Arrange half of the pound cake slices in bottom of 11 x 7 x 2-inch baking dish, trimming slices to fit and fill as needed. Brush slices with 1/2 cup coffee. Spread half (about 1-1/2 cups) of cheese mixture over top. Sift 2 tablespoons cocoa powder over cheese mixture. Repeat layering with remaining cake slices, coffee, cheese mixture and end with 1 tablespoon cocoa powder. Cover and refrigerate at least 2 hours or overnight.
- 4 of 4 Cut into 12 servings and serve. Makes 12 servings.
Servings Per Recipe: 12
Per Serving: 4 g sat. fat, 16 mg chol., 149 mg sodium, 1 g fiber, 7 g Fat, total, 27 g carb., 3 g pro., 192 kcal cal.