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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.
Servings per Recipe:
8
slices
Calories per Serving:
384
Prep Time:
20
minutes
mins
Total Time:
20
minutes
mins
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4
from 1 vote
Ingredients
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
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
Calories:
384
cal
|
Carbohydrates:
61
g
|
Protein:
5
g
|
Fat:
13
g
|
Sodium:
440
mg
|
Fiber:
2
g
|
Sugar:
47
g