Coffee and hazelnuts give this cake—a variation on Nabisco’s Famous Wafer Roll recipe—a more sophisticated flavor. To be safe, buy two boxes of cookies, as some may break. This cake slices best after 2 days in the refrigerator.
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I made this years ago and loved it. Would like to do it again but would need to make it a week before it would be served Can this be frozen, or would the whipped cream go watery
This recipe is really awesome!!! If theres one thing to change about this recipe for me, it would be to add more of the coffee flavoring to it. I just want to share one of my greatest dessert recipes that I have in my list have to bid on this one http://www.gourmetrecipe.com/recipes/86-proof-chocolate-cake! A great recipe ever!
Everyone LOVED this! I ran out of the "whipped cream" and had to make a 2nd batch...I might have over whipped my first batch...but I still got rave reviews. Definetly tap to get the cream down and around the cookies...I used Starbucks Via, and I sprinkled a couple tsp of raw sugar over the top when I served it.
A real winner. The addition of espresso powder is what really made this special. I did find that 1 tablespoon each of sugar and coffee made the cream a little bitter so I added more sugar (I used icing sugar instead of regular). Reducing the coffee may also help but don't leave it out.Simple and delicous.
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