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6 tablespoons Kahlúa or other coffee liqueur

3 tablespoons granulated sugar

1 tablespoons water

2 teaspoons instant espresso powder or instant coffee powder

1/2 cup whipped cream cheese

2 tablespoons whipping cream

4 (1/2-inch-thick) slices purchased pound cake

2 teaspoons unsweetened cocoa powder

1. Combine Kahlúa, 1 tablespoon sugar, 1 tablespoon water and instant espresso powder in small bowl; stir until espresso powder dissolves.
2. Combine cream cheese, whipping cream, 1 tablespoon Kahlúa mixture and remaining 2 tablespoons sugar in another small bowl and whisk to blend.
3. On two dessert plates, place one slice cake each. Brush each slice with 1/4 of Kahlúa mixture. Divide cheese mixture evenly and spread over each cake slice. Top each with remaining slices of cake. Brush each with remaining Kahlúa mixture. Sift cocoa over cakes.
4. Serve immediately or cover and refrigerate up to 1 day.

Makes 2 Servings.