Layered Pound Cake with Chocolate Cool Whip Frosting

Chocolate hazelnut spread between layers of pound cake topped with light and fluffy chocolate Cool Whip frosting is a perfect holiday dessert.

Since you are using prepared pound cake, this recipe takes very little prep time and is as pretty as it is delicious. Serve with ripe berries for a beautiful plated dish.

Recipe

Layered Pound Cake with Chocolate Cool Whip Frosting

4 from 1 vote

Chocolate hazelnut spread between layers of pound cake topped with light and fluffy chocolate Cool Whip frosting is a perfect holiday dessert.

AuthorAuthor: Mary Ann

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 384

Ingredients

  

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• 1 prepared pound cake
• ½ cup chocolate hazelnut spread, like Nutella
• 2 tablespoon shaved chocolate, for garnish (optional)
• ½ cup raspberries, for garnish (optional)

Frosting

• 3.9 oz instant chocolate pudding mix
• 1 cup cold whole milk
• 8 oz. Cool Whip, thawed
• ¼ cup powdered sugar, or to taste

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Instructions

Frosting

• In a small bowl, combine instant pudding and milk and mix with a hand mixer on low for about a minute.
• Gently fold in Cool Whip until well mixed. If mixture is not as sweet as preferred, gently mix in powdered sugar to taste. Set aside.

Cake

• Slice pound cake horizontally into 3 layers.
• Spread first layer with ¼ cup Nutella spread.
• Add the second layer and spread with remaining ¼ cup Nutella spread.
• Place final layer on top and frost entire cake with the chocolate Cool Whip frosting.
• Sprinkle top with shaved chocolate, if desired. Refrigerate until ready to serve.

Nutrition per serving

Calories: 384 calCarbohydrates: 61 gProtein: 5 gFat: 13 gSodium: 440 mgFiber: 2 gSugar: 47 g

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