Martin Bros. Recipes


Keywords: Desserts

Added: September 23, 2019

1 each — Sara Lee Pound Cake (346259)

As needed —Strong Coffee, cooled

1 oz —Dark Rum

12 oz —Custom Culinary Gold Label Crème Anglaise Sauce (958840)

6 oz — Bix Mascarpone Cheese (344401)

4 oz — Rich’s On Top® Original Whipped Topping (988060)

As needed —Cocoa Powder

PREP | Preheat oven to 200°F. Cut pound cake into slices, lay out on a baking pan and cook until dried out. Lay half the cake onto an 8x8 pan. Mix coffee with rum, and brush mixture onto cake. Mix crème anglaise sauce, mascarpone cheese and whipped topping, and spread mixture on top. Place remaining cake on top. Brush more coffee rum mixture onto cake. Top with remaining crème mixture. Finish with cocoa powder. Chill before cutting and serving.


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