SEVEN LAYER RORY EMERALD CAKE
1 frozen pound cake (12 ounces)
1 cup sour cream
1 package (6 ounces) milk chocolate bits
1/4 cup hot coffee
Let the cake thaw enough to slice. Turn the cake on its side and, with a serrated knife, cut it into 6 layers. Mix the sour cream with the chocolate bits and coffee which have been combined in the blender at low speed. Arrange the first layer in the center of a serving plate. Spoon some of the sour cream-chocolate mixture on the layer and spread until covered. Repeat until all the layers are stacked. Spread the remaining sauce over the top and sides of the cake. Cover and chill until serving time. This cake keeps very well in the refrigerator, and improves with standing. Serves 6.
Note: If you don't want to bother with the blender, you can substitute 1/4 cup chocolate syrup in which you have dissolved 1 tablespoon instant coffee. This method needs sweetening; use 1/3 cup confectioners' sugar.
Princess Diana was a big fan of this cake.
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