Tiramisu Angel Cake Torte

• 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)

1. Using electric mixer, beat cream cheese in large bowl until smooth.
2. Add 1 cup whipping cream, 2/3 cup powdered sugar, 2 tablespoons amaretto, cocoa and espresso powder.
3. Beat until fluffy and smooth.
4. Using same beaters, beat remaining 1 cup cream in medium bowl until firm peaks form.
5. Fold whipped cream into cheese mixture for frosting.
6. Cut cake horizontally into 3 equal layers.
7. Place bottom cake layer on platter.
8. Sprinkle with 4 teaspoons amaretto.
9. Spread with 1 cup frosting.
10. Sprinkle with half of grated chocolate.
11. Repeat layering with cake, amaretto, frosting and grated chocolate.
12. Top with third cake layer.
13. Sprinkle with 4 teaspoons amaretto.
14. Spread remaining frosting over cake.
15. Press almonds onto sides of cake.
16. Top with chocolate shavings, if desired.

cream cheese, chilled whipping cream, powdered sugar, amaretto, cocoa, espresso powder, cake, bittersweet, almonds, chocolate shavings

Taken from www.epicurious.com/recipes/food/views/tiramisu-angel-cake-torte-102203 (may not work)