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.
Layered Chocolate Hazelnut 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.
Ingredients
- 1 prepared pound cake
- ½ cup chocolate hazelnut spread, like Nutella
- 2 Tbsp shaved chocolate, for garnish (optional)
- 1/2 cup raspberries, for garnish (optional)
Frosting
- 3.9 oz instant chocolate pudding mix
- 1 cup cold whole milk
- 8 oz. Cool Whip, thawed
- 1/4 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: 384kcal | Carbohydrates: 61g | Protein: 5g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 440mg | Potassium: 247mg | Fiber: 2g | Sugar: 47g | Vitamin A: 128IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 2mg
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