Ingredients
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1 (13.6 oz.) reduced calorie golden pound cake
1/2 c. mascarpone cheese (at room temperature)
4 oz. light cream cheese, softened
2 Tbsp. confectioners sugar
1/4 c. Kahlua
2 c. nondairy light whipped cream (8 oz.)
1 c. strong brewed coffee
3 Tbsp. unsweetened cocoa powder
Preparation
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With serrated knife, cut pound cake into 1/2-inch slices (either 6 lengthwise or 11 to 12 crosswise slices).
In large bowl, beat together the mascarpone cheese, cream cheese and confectioners sugar just until blended.
Beat in the Kahlua until smooth.
Fold in whipped topping.
Arrange 1/2 the pound cake slices in an 11 x 7 x 2-inch baking pan, trimming slices to fit and fill as needed.
Brush slices with 1/2 cup coffee.
Spread 1/2 of cheese mixture over top.
Sift 2 tablespoons cocoa powder over cheese mixture.
Repeat layering with cake slices, coffee and cheese mixture and end with 1 tablespoon cocoa powder.
Cover and refrigerate for at least 2 hours or overnight.
Makes 12 servings.
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