Recipes and tipps

Using a serrated knife, cut angel food cake horizontally into 3 layers. Place 1 cake layer on a serving platter then set other layers aside on a flat work surface. In a small bowl, combine coffee and 1/4 cup coffee liqueur. With a long tined fork or skewers, poke holes all over all three layers. Drizzle mixture evenly over tops of all three layers and let mixture soak into holes.
Filling:
In bowl of an electric mixer, cream together cream cheese, 1/2 cup powdered sugar, and 3 tablespoons coffee liqueur until blended and smooth. Spread top of cake layer that is on serving platter with half of filling mixture. Place a second cake layer on top of first layer and spread top with remaining filling. Place third cake layer on top of second cake layer.
Frosting:
In a small bowl, stir together remaining powdered sugar with instant espresso. Fold mixture into whipped topping just until blended. Frost entire cake with whipped topping mixture. Chill cake at least 2 hours.
Before serving, stir together fudge ice cream topping and coffee liqueur. Drizzle over chilled cake. Using a serrated knife, cut cake into 16 servings.