Ingredients:
1 (7 ounce) jars marshmallow cream
1 tablespoon hot water
1 1/2 teaspoons instant coffee
1 teaspoon vanilla
1 cup whipping cream
1 angel food cake
3 tablespoons shaved semisweet chocolate
2 teaspoons slivered almonds, toasted
Directions:
I recommend baking the cake the day before as it is easier to cut.
Dissolve the instant coffee in the hot water and combine with the marshmallow cream and vanilla.
Beat on low speed until blended and then beat at high speed until fluffy.
Whip cream until soft peaks form.
Fold whipped cream into marshmallow mixture.
Split cake into 3 layers.
Frost each layer with filling and sprinkle top with chocolate and almonds.
Servings: 8-12
Time preparation: 25 min.
Time total: 85 min.