Tia Maria Cake
1 lg Angel Food Cake
2 tb Tia Maria Liqueur
1/2 c Tia Maria
2 tb Icing sugar
2 tb Whipping cream
6 Almond Roca bars
2 c Whipping cream
Cut cake into two layers. Place each on a plate. Combine 1/2 cup Tia Maria
and 2 Tbs. cream. Prick cake all over with skewer - both layers. Drizzle Tia
Maria mixture over all parts of each layer: Bottom and top. Cover with Saran
Wrap and chill several hours. Two hours before serving, whip two cups of
cream and fold in 2 Tbs. Tia Maria and the icing sugar. Ice cake, including
layers. Crush Almond Roca and toss over top and sides of cake. Chill until
serving time. Serves 1
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