After Kelsey made her mocha cream puffs, there was plenty of leftover chocolate cream filling, which had a weird gluey texture. Never one to throw away perfectly edible food (even if it doesn't taste good), I devised a way to salvage these leftovers.
1 batch Chocolate Cream filling from the Mocha-filled Cream Puffs
1 pint whipping cream
1 Tb. sugar
1 tsp. vanilla
1 dash salt
1 pound cake, sliced
Unsweetened cocoa powder
Whip the cream with sugar, vanilla, and salt until stiff but not butter. Mix half of the whipped cream with the leftover chocolate cream filling. Place half of the pound cake slices on the bottom of an 8" x 8" pan, spread with half of the chocolate mixture. Repeat layers, then top the whole creation with reserved whipped cream. Dust top with cocoa powder. Refrigerate until ready to serve. Makes 6 to 8 servings.
Note: If desired, drizzle the pound cake slices with coffee or liqueur.
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