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PESHAWARI RECIPIES > CHOCOLATE STRAWBERRY CAKE


 

  • 1 prepared 13 x 9-inch chocolate cake (from mix or your recipe)
  • 2 boxes (3-1/8 ounces each) chocolate pudding and pie filling (type that requires cooking)
  • 2 cups heavy cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 2 pints strawberries, hulled, sliced

directions

  1. Cut cake into 1-1/2-inch squares.
  2. Prepare pudding according to instructions. Cool completely with plastic wrap directly on surface.
  3. Beat cream in bowl. When frothy, beat in sugar, 1 tablespoon at a time, and vanilla until soft peaks form.

ASSEMBLE:

  1. On bottom of 15-cup glass bowl, arrange layer of cake squares, cut side down. Cover with third of pudding. Layer a third of sliced strawberries in decorative fashion. Top with third of whipped cream. Repeat layering two more times. Keep cream on final layer, 1-1/2 inches from edge of bowl so layer of berries underneath is visible.
  2. Chill, covered, at least 3 hours, or overnight. Can be made up to 2 days ahead.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 351, Fat, total (g) 19, chol. (mg) 76, sat. fat (g) 10, carb. (g) 42, fiber (g) 2, pro. (g) 6, sodium (mg) 362, Percent Daily Values are based on a 2,000 calorie diet.


Choose Ingredients to Buy

1CHOCOLATE SYRUP453.00 Gram
2AMUL FESH CREAM1.00 Lt
3SUGAR LOCAL1.00 Kg
4VANILLA POWDER100.00 Gram
5STRAWBERRY SYRUP623.00 Gram

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