- 8 ounces Philadelphia-brand cream cheese, room temperature
- 2 cups chilled whipping cream
- 2/3 cup powdered sugar
- 6 tablespoons amaretto
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon instant espresso powder or coffee powder
- 1 9- to 10-inch angel food cake
- 3 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely grated
- 1 cup sliced almonds, toasted
- Chocolate shavings (optional)
- Using electric mixer, beat cream cheese in large bowl until smooth. Add 1 cup whipping cream, 2/3 cup powdered sugar, 2 tablespoons amaretto, cocoa and espresso powder. Beat until fluffy and smooth. Using same beaters, beat remaining 1 cup cream in medium bowl until firm peaks form. Fold whipped cream into cheese mixture for frosting.
- Cut cake horizontally into 3 equal layers. Place bottom cake layer on platter. Sprinkle with 4 teaspoons amaretto. Spread with 1 cup frosting. Sprinkle with half of grated chocolate. Repeat layering with cake, amaretto, frosting and grated chocolate. Top with third cake layer. Sprinkle with 4 teaspoons amaretto. Spread remaining frosting over cake. Press almonds onto sides of cake. Top with chocolate shavings, if desired.