3 tablespoons butter
1/3 cup white sugar
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
2 2/3 cups coffee flavored sherbet
Melt butter and sugar in a medium saucepan over low heat. Stir until butter melts and sugar dissolves. Remove from heat. Immediately press whipped topping into the center of each cake.
Carefully remove from pan. Place each cake into a muffin cup or in the bottom of a glass serving dish. Pour chilled syrup over the cakes, and chill for a few minutes. Remove from refrigerator and chill overnight.