Choco Coffee Graham Cake

I MADE THIS

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

  1. In a large mixing bowl, add Angel All Purpose Creamer and whip using an electric hand mixer or wire whisk until soft peaks form. 
  2. Stir in condensada and coffee powder. Mix well until combined. 
  3. In a square baking dish or pyrex pan, add a layer of coffee-cream mixture. Use a spatula to spread evenly. 
  4. Layer chocolate graham crackers and coffee-cream mixture. Repeat procedure until you make 3 layers finishing with coffee-cream mixture on top. 
  5. Cover and refrigerate cake for 4 hours or until set. Garnish with shaved chocolate before serving.

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