Mocha Cake II Tasty Recipes

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Mocha Cake II

"A scrumptious, smooth cake that desires NO baking!"

Ingredients :

30 anisette toasts (e.G. 2 applications of Stella D'oro)
3/four cup coffee flavored liqueur
3/four cup water
2 (three.Five ounce) packages non-immediate chocolate pudding blend
2 (3 ounce) programs non-instantaneous vanilla pudding blend
6 cups milk
1 (eight ounce) container frozen whipped topping, thawed
half cup toasted almond slices

Instructions :

Prep :	Cook : 12M	Ready in :

Line the bottom of a 10 inch spring form pan with 15 (approx.) of the annisette toast (you may have to interrupt them as much as suit).
Mix liqueur and water together to make 1 1/2 cups of liquid. Pour half that combination over toasts, booking the rest.
Prepare vanilla pudding with 3 cups of the milk as bundle directs, reserving remainder of milk for chocolate pudding. When vanilla pudding is done and nonetheless hot, pour over toasts. Let cool barely, then put the another layer of toasts on top of the vanilla pudding.
Pour the ultimate liqueur mixture over toasts till they soak up it all. Prepare the chocolate pudding as you probably did the vanilla and once more while warm, pour over toasts. Let cool, then refrigerate in a single day. Next day unmold from spring shape pan, pinnacle with non-dairy topping and almonds.

Notes :

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