Delight in fresh strawberries and delicious semi-sweet chocolate when you make this Chocolate-Strawberry Pound Cake Torte. Follow the recipe today!
What You Need
Original recipe yields 10 servings
3 oz. BAKER'S Semi-Sweet Chocolate, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (10-3/4 oz.) prepared pound cake
1/3 cup strawberry jam, divided
1/2 cup sliced strawberries
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Let's Make It
Microwave 2 oz. chocolate in microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Beat cream cheese in medium bowl with mixer until creamy. Blend in melted chocolate. Gently stir in 1 cup COOL WHIP.
Cut cake into 6 horizontal slices. Place bottom layer, cut side up, on waxed paper-covered baking sheet; spread with about 1 Tbsp. jam, then 3 Tbsp. cream cheese mixture. Repeat all layers 4 times; cover with top cake layer. Frost top and sides of cake with remaining COOL WHIP. Transfer to serving plate.
Refrigerate 2 hours. Melt remaining chocolate as directed on package; drizzle over cake. Let stand until chocolate is firm. Garnish with strawberries before serving.
Save 50 calories per serving by preparing with PHILADELPHIA Neufchatel Cheese, COOL WHIP LITE Whipped Topping, a prepared reduced-fat pound cake and sugar-free strawberry jam.
Prepare using BAKER'S Bittersweet Chocolate.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 32g
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.