Double-Chocolate Strawberry Shortcake
submitted by Camille
(adapted from kraftfoods)
1 pkg. chocolate cake mix
3/4 cup milk
1 pkg. (4 serving size) chocolate pudding
1 1/2 cups thawed whipped topping (I used light)
3 Tbsp strawberry jam
2 cups sliced fresh strawberries, divided
1 tsp. powdered sugar
Preheat oven to 350 degree's. Prepare cake batter and bake as directed on package for two 9-inch round baking pans. Cool in pans on wire racks 10 minutes. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool completely.
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes (Mixture will be thick). Gently stir in whipped topping.
Place 1 cake layer on serving plate; spread with jam. Top with layers of half each of the pudding mixture and strawberries.; cover with remaining cake layer. Top with remaining pudding mixture. Refrigerate at least 1 hour. Top with remaining strawberries and sprinkle with powdered sugar just before serving.
1 comment:
That looks and sound delicious! I would have never have thought of the combo. I will have to try this one out.
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