A ready-made pound cake becomes a showstopping holiday dessert when you divide and layer it with peppermint-spiked chocolate and sweet cream cheese.
What You Need
Original recipe yields 8 servings
3 oz. BAKER'S Semi-Sweet Chocolate, divided
1/4 tsp. peppermint extract
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (11 oz.) prepared pound cake
5 hard peppermint candies, coarsely crushed
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Let's Make It
Microwave 2 oz. chocolate in microwaveable bowl on HIGH 2 min., stirring after each minute; stir until chocolate is completely melted. Blend in extract. Beat cream cheese and sugar in medium bowl with mixer until creamy. Gently stir in 1 cup COOL WHIP.
Cut cake lengthwise into 6 vertical slices. Place, cut sides up, on waxed paper-covered baking sheet. Spread each of 5 slices with about 2 tsp. melted chocolate and about 3 Tbsp. cream cheese mixture; stack layers. Turn to return cake to original position; frost top and sides with remaining COOL WHIP. Refrigerate 2 hours or until chilled. Transfer to serving plate.
Melt remaining chocolate as directed on package; cool slightly. Sprinkle crushed candies over cake; drizzle with chocolate.
Dessert can be a part of a balanced diet, but remember to keep tabs on portions.
Prepare using BAKER'S Bittersweet Chocolate.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.