Starbucks Mocha Mambo Ice Cream Tiramisu Cake Recipe
Servings: 8
Ingredients
- 1 pkt (10.75 ounce) of frzn reduced-fat lb. cake thawed
- 1/3 c. Cooled Starbucks espresso or possibly double-strength coffee
- 1 quart Starbucks Low Fat Mocha Mambo Ice Cream, softened
- 2 tsp Finely grnd Starbucks espresso or possibly coffee
- 2 c. Fat-free frzn whipped topping
- 8 x Chocolate-covered coffee beans for garnish (optional)
Directions
- 1. Line 9x5 inch loaf pan with plastic wrap. Cut lb. cake horizontally into four slices. Place one lb. cake layer in loaf pan, cutting cake to fit, if necessary.
- 2. Drizzle cake with one-third of the 1/3 c. cooled espresso or possibly coffee; spread 1/3 qt of Starbucks Low Fat Mocha Mambo Ice Cream to cover lb. cake proportionately; repeat two times with remaining cake, espresso and ice cream, ending with lb. cake (4 layers of cake to 3 layers of ice cream).
- 3. Cover cake and freeze till hard (approximately 2-3 hrs).
- 4. To serve, remove loaf and plastic wrap from pan. Stir finely grnd espresso into whipped topping. Frost top and sides of loaf with mix.
- Garnish with chocolate-covered coffee beans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 19g | |
| Recipe makes 8 servings | |
| Calories 42 | |
| Calories from Fat 22 | 52% |
| Total Fat 2.46g | 3% |
| Saturated Fat 2.11g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 20mg | 1% |
| Total Carbs 4.43g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 4.43g | 3% |
| Protein 0.56g | 1% |
