Categories: Cakes, Italian 
      Yield: 6 servings 
  
      1    10-12" Sponge Cake 3" Tall               -Liqueur 
      3 oz Strong Black Coffee Or:         1 1/2 lb Cream Cheese Or: Mascarpone* 
           Prepared Instant Espresso       1 1/2 c  Superfine Or Powdered Sugar 
      3 oz Brandy, Rum Or Your Favorite             Cocoa Powder, Unsweetened 
  
  *  Cream cheese or mascarpone should be at room temperature.  Mascarpone is 
  available at some Italian specialty food stores and some gourmet food 
  stores. 
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  Cut across the middle of the sponge cake to form two disks, about 1"-1-1/2" 
  thick, each.  Blend the coffee or espresso and liqueur together. 
   Sprinkle the bottom half of the cake with the coffee liqueur blend, enough 
  to flavor it strongly, but don't saturate the cake so much that it will 
  collapse.  Mix the cream cheese or mascarpone with the sugar and beat the 
  cheese until the sugar is completely dissolved and the cheese is light and 
  spreadable.  Spread the bottom half off the cake with half of the creamy 
  cheese, in a fairly thick layer.  Set the second half of the cake on the 
  bottom half and repeat the process - sprinkle the coffee/liqueur blend and 
  spread with the remaining cream cheese.  Put the cocoa powder into a wire 
  strainer and coat the top layer of cream cheese completely with cocoa. 
  Refrigerate the cake for at least two hours before cutting and serving. 
   
  From: The Olive Garden Italian Restaurant.