Recipe of the Week - Almond Mocha Dessert

January 20th, 2015

Ingredients

• 1 white angel food cake mix
• 1/2 tsp. almond extract
• 2 cups whipping cream
• 2 cups Cool Whip
• 1 cup powdered sugar
• 1 1/2 tbs. cocoa
• 1 tbs. instant cofee
• 1 1/2 cups sliced almonds
• 1/3 cup sugar
• 2 tbs. water

Directions

Pour into lightly greased 10"x15" jelly roll pan.  Bake @ 325* for 20 minutes.  Let it cool.  Beat whipping cream with powdered sugar, coffee, cocoa, and almond extract until stiff peaks form.  Add Cool Whip and stir together.  Spread on cooled cake.  To prepare nuts; mix nuts, sugar, and water.  Spread on large cookie sheet and bake @ 350* for 12-15 minutes, stirring occasionaly until golden brown.  Let it cool.  Spread on cake.  Optional; grate one hershey bar onto whipped cream topping first and then spread on nuts.