Choco Coffee Graham Cake
INGREDIENTS
2 packs, 250ml Angel All Purpose Creamer, chilled overnight
1 can, 380g Angel Condensada
3 teaspoons instant coffee powder
1 pack, 200g chocolate graham crackers
shaved chocolate for garnish
PROCEDURE
- In a large mixing bowl, add Angel All Purpose Creamer and whip using an electric hand mixer or wire whisk until soft peaks form.
- Stir in condensada and coffee powder. Mix well until combined.
- In a square baking dish or pyrex pan, add a layer of coffee-cream mixture. Use a spatula to spread evenly.
- Layer chocolate graham crackers and coffee-cream mixture. Repeat procedure until you make 3 layers finishing with coffee-cream mixture on top.
- Cover and refrigerate cake for 4 hours or until set. Garnish with shaved chocolate before serving.