Creamy Dark Chocolate Filled Pound Cake with Raspberries

Michelle Anderson Michelle Anderson
posted Aug 19, 2012
0

This dessert is quick to get on the table, but looks so elegant.

Tags: None

Ingredients

  • 1 (8 ounce) container PHILADELPHIA INDULGENCE Dark Chocolate Cream Cheese Spread
  • 1/2 cup COOL WHIP Whipped Topping, thawed, plus more for garnish
  • 1 12 ounce prepared pound cake, sliced horizontally into 1/2 inch thick slices
  • 60 raspberries
  • 20 mint leaves for garnish, optional

Directions

  1. Place the PHILADELPHIA INDULGENCE dark Chocolate Cream Cheese Spread and COOL Whip, Whipped Topping in the bowl of a stand mixer fit with a wisk attachment. Mix, scraping down the sides of the bowl with a rubber scraper as needed, until combined.
  2. Spread filling mixture evenly between the pound cake slices, stacking after each addition of filling.
  3. Slice filled pound cake into 1/2 inch thick slices.
  4. Place filled pound cake slice onto a plate; top with 6 raspberries, a dallop of COOL Whip and garnish with mint leaves. Continue to assemble remaining desserts.
  • cook time
    0 min.
  • prep time
    20 min.
  • yields
    10 serv.

Join the Discussion!

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  • brenda
    Oct 31, 2012 at 11:19am
    0 0
    This sounds soo good! It would be good when you need a quick dessert
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  • Rose Ann Esposito
    Aug 23, 2012 at 11:37am
    0 0
    All I can say is absolutely delicious and so easy to make and it looks like something that should be on the cover of a dessert magazine
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  • cherokee
    Aug 23, 2012 at 11:21am
    0 0
    I love this recipe, recently I have been craving chocolate. This just what the doctor ordered. The rich chocolate pound cake and the dark chocolate cream cheese spread. absolutely delicious.I like raspberries and whip cream too.
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