Prepare pudding as directed on package using 2 cups milk and set aside to chill. Whisk together corn syrup and dissolved coffee. Lay six slices pound cake flat on serving platter or plates. Drizzle each slice evenly (about 1 tablespoon per slice) using half the corn syrup mixture. Top each slice with 3 to 4 tablespoons pudding. Place remaining cake slices on top of pudding. Drizzle slices evenly with remaining corn syrup mixture. Top with whipped cream and chocolate shavings and cinnamon, if desired.
Dear Food Editor,
I found this recipe in an old 1948 cookbook. I tried it and it?s easy and very delicious.
Thank you an avid reader for years.