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Wednesday, March 4, 2015

No Bake Cherry Chocolate Shortcake

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 6
  • 1 (10 3/4 ounce) frozen loaf poundcake, thawed
  • 1 (21 ounce) can cherry pie filling, chilled
  • 1/3 cup hersheys cocoa powder or 1/3 cup hershey european style cocoa
  • 1/2 cup powdered sugar
  • 1 (8 ounce) container frozen non-dairy whipped topping, thawed (3 1/2 cups)

Recipe

  • 1 slice pound cake horizontally into three layers.
  • 2 place bottom cake layer on serving plate; top with half the pie filling; using mostly cherries.
  • 3 repeat with middle cake layer and remaining pie filling; place rounded layer on top.
  • 4 cover; refrigerate several hours.
  • 5 sift cocoa and powdered sugar onto whipped topping; stir until mixture is blended and smooth.
  • 6 immediately spread over top and sides of cake, covering completely.
  • 7 refrigerate leftover shortcake.

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