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

Add to Collection Go to Collections Add to Shopping List Go to Shopping List

Print

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 384

Ingredients

  

.5x1x2x3x

• 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

Cook ModePrevent your screen from going dark

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

Share Pin