Double-chocolate Strawberry Shortcake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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I have made this dessert and got the recipe from the Kraft Foods magazine that I get free through the mail. It is different and so good. Ingredients:
1 pkg. (2-layer chocolate cake mix |
3/4 cup milk |
1 pkg. (4-serving size) jell-o chocolate flavor instant pudding and pie filling |
1-1/2 cups thawed cool whip whipped topping |
3 tbsp. strawberry jam |
2 cups sliced fresh strawberries, divided |
1 tsp. powdered sugar |
Directions:
1. Preheat the oven to 350*F.
2. Prepare cake batter and bake as directed on pkg. for two 9 round cake pans.
3. Cool in pans on wire rack 10 minutes.
4. Loosen cakes from sides of pans.
5. Invert onto racks, gently remove pans.
6. Cool completely.
7. Pour milk into a large bowl.
8. Add dry pudding mix.
9. Beat with wire whisk 2 minutes ( mixture will be thick).
10. Gently stir in whipped topping.
11. Place one cake layer on serving plate, spread with jam.
12. Top with layers of half each pudding mixture and strawberries.
13. Cover with remaining cake layer.
14. Top with remaining pudding mixture.
15. Refrigerate at least 1 hour.
16. Top with remaining strawberries and sprinkle with sugar just before serving.
17. Store leftovers in refrigerator.
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