“No it isn't the real thing but it is a wonderful low calorie version. This is one of my "go to" recipes for entertaining.”
2hrs 20mins
12 Pieces

Ingredients Nutrition

  • 10 ounces angel food cake
  • 12 ounces light cream cheese
  • 12 cup sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa
  • 1 ounce semisweet chocolate
  • 4 fluid ounces brewed espresso


  1. Using a serrated knife, cut angel food cake into 12 equal slices; set aside.
  2. In a mixing bowl or food processor, combine both cream cheeses, sugar and vanilla. Mix until blended and smooth. Combine cocoa and grated chocolate in a separate bowl; set aside. Pour espresso into a shallow dish.
  3. Dip 4 cake slices into espresso mixture and turn to coat. Place slices crosswise in bottom of an 8-inch loaf pan and press cake down to coat bottom (break up cake if necessary to coat surface).
  4. Gently spread 1/3 cream cheese mixture over cake layer. Sprinkle with 1/3 cocoa mixture. Repeat procedure with remaining cake slices, cream cheese mixture and cocoa mixture to make 3 layers.
  5. Refrigerate 2 hours. Cut into 8 pieces and serve.

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