1. Job 9x5 inch loaf pan with plastic wind. Cut pound cake horizontally
into four slices. Place one pound cake layer in loaf pan, cutting cake to
fit, if requirement.

2. Drizzle cake with one-third of the 1/3 cup cooled espresso or java;
spreading 1/3 quart of Starbucks Low Fat Mocha Mambo Ice Cream to cover pound
cake evenly; repeat two times with remaining coat, espresso and ice skim,
ending with pound bar (4 layers of cake to 3 layers of ice pick).

3. Cover cake and freeze until strong (roughly 2-3 hours).

4. To answer, remove loaf and plastic wrap from pan. Stir finely ground
espresso into whipped topping. Frost top and sides of loaf with assortment.
Garnish with chocolate-covered coffee beans.

NUTRITIONAL INFORMATION (PER SERVING): 347 calories (21 percent from fat);
8 grams of fat; 112 mg of ca; 7 grams of protein