Wednesday, September 24, 2014


2 cups frozen whipped topping, thawed and divided
1 (16-oz) loaf-style frozen pound cake, thawed at room temperature
3/4 cup boiling water
1 pkg (3-oz) cherry JELL-O
1/4 cup cold water
1 oz semisweet chocolate
1 1/2 cups cherry pie filling, divided

Pierce cake with skewer at 1/2-inch intervals, plking skewer all the way through the cake.

Place JELL-O in a small bowl and add the boiling water; stir 2 minutes or until JELL-O is completely dissolved. Stir in the cold water, spoon over the cake.

Refrigerate cake for 1 hour.

While cake is chilling, make chocolate curls for garnish using the semisweet chocolate.

Invert cake onto a platter or tray and cut cake in half horizontally. Spread the bottom half of the cake with 1/3 cup of the whipped topping and cover topping with 1 cup of the pie filling. Add the top layer.

Frost top and sides of cake with the remaining whipped topping. Garnish with the remaining pie filling and the chocolate curls.

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