Mocha Cake II

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"A delicious, easy cake that needs NO baking!"
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servings 538 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 538 kcal
  • 27%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 79.6g
  • 26%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 408 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Line the bottom of a 10 inch spring form pan with 15 (approx.) of the annisette toast (you may have to break them up to fit).
  2. Mix liqueur and water together to make 1 1/2 cups of liquid. Pour half that mixture over toasts, reserving remainder.
  3. Prepare vanilla pudding with 3 cups of the milk as package directs, reserving remainder of milk for chocolate pudding. When vanilla pudding is done and still hot, pour over toasts. Let cool slightly, then put the another layer of toasts on top of the vanilla pudding.
  4. Pour the remaining liqueur mixture over toasts until they absorb all of it. Prepare the chocolate pudding as you did the vanilla and again while hot, pour over toasts. Let cool, then refrigerate overnight. Next day unmold from spring form pan, top with non-dairy topping and almonds.


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I followed this recipe exactly except I sugared the almonds. I used 2% milk and next time I will use whole milk so that it holds it's shape a little better. The coffee liqueur was way too stro...

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