Ingredients
1 8-ounce package light cream cheese (Neufchatel), softened
1/2 cup sifted powdered sugar
3 tablespoons coffee liqueur
1 8-ounce container light, frozen whipped dessert topping, thawed
1/4 cup fat-free dairy sour cream
2 tablespoons coffee liqueur
1 8- or 10-inch round angel food cake
1/4 cup strong black coffee
2 tablespoons coffee liqueur
1 teaspoon instant coffee crystals (optional)
1 teaspoon hot water (optional)
1/4 cup chocolate-flavored syrup (optional)
Preparation
1 for filling, in a large bowl combine the cream cheese, powdered sugar, and the 3 tablespoons liqueur; beat with an electric mixer on medium speed until blended and smooth. Stir in 1/2 cup of the whipped dessert topping. Set aside. 2 For the frosting, in another bowl combine the remaining whipped dessert topping, the sour cream, and 2 tablespoons liqueur. Set aside. 3 Using a serrated knife, cut the angel food cake horizontally into 3 layers. Place 1 layer on a serving platter and 2 layers on large dinner plates. With a long-tined fork or a skewer, poke holes in tops of all 3 layers. In a small bowl combine the coffee and 2 tablespoons liqueur; drizzle over all layers. Spread the first layer with half of the filling. Add a second layer and spread on the remaining filling. Add top layer of cake. Frost cake with the frosting. (If desired, cover and chill for up to 4 hours.) 4 If desired, just before serving, for the Mocha Fudge Sauce, in a small bowl dissolve instant coffee crystals in hot water; stir in chocolate-flavored syrup. Drizzle top and sides of cake with sauce. To serve, drizzle dessert plates with more sauce (if desired), cut cake into wedges, and top with a cake slice
