Sometimes you just have to take the simplest approach. This combines several of my favorite flavors into a dessert that really turned out well. It's quick and easy if you have the ingredients. Use your favorite chocolate cake recipe from scratch or use a good mix, with the toppings, nobody will know the difference. The Seven C's are Chocolate Cake, Cream of Coconut, Coffee Liqueur, and Cream Cheese icing.
Seven C's Cake
Make any 9x13 Chocolate Cake. While it's still warm out of the oven, poke it all over with a fork making lots of holes for the liquid.
While the cake is baking, mix a can of Cream of Coconut (find it with the drink mixers in the wine and spirits department at your grocery store.) with a half cup of your favorite Coffee Liqueur. I use the Iowa Roast Coffee Liqueur from Mississippi River Distilling Company in LeClaire Iowa. Pour that mixture over the poked cake, keeping the liquid as evenly distributed as possible. Allow it to soak into the warm cake.
When it's cool, ice it with butter cream icing. I make mine with a stick of cool butter, 8 oz of Cream Cheese, a cup of powdered sugar, and 1/2 teaspoon vanilla extract. Whip that until smooth and fluffy and spread it on the cake. This cake is SO moist that it's hard to ice it without getting cake into the icing. As you can see in the photo, colored sugar and chocolate sprinkles cover a multitude of sins!
Serve this one with a spoon--it will drip!
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