NO-BAKE CHERRY CHOCOLATE SHORTCAKE
1 (10 3/4 oz.) divided Frozen loaf pound cake, thawed
1 can (21 oz.) divided Cherry pie filling, chilled
1/3-cup Cocoa or Dutch processed cocoa
1/2-cup Powdered sugar
1 container (8oz.)(3 1/2 cups) Frozen non-dairy whipped topping, thawed
Slice pound cake horizontally into three layers. Place bottom cake layer on serving plate; top with half the pie filling, using mostly cherries. Repeat with middle cake layer and remaining pie filling; place rounded layer on top. Cover; refrigerate several hours.
Sift cocoa and powdered sugar onto whipped topping; stir until mixture is blended and smooth. Immediately spread over top and sides of cake, covering completely.
Refrigerate leftover shortcake.
Yield: 6 servings
There are over a year's entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com [1].
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
