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Ingredients Jump to Instructions ↓

  1. 1-1/2 cups cold half-and-half cream

  2. 1 package (3.4 ounces) instant vanilla pudding mix

  3. 1 loaf (10-3/4 ounces) frozen pound cake, thawed

  4. 3/4 cup confectioners' sugar

  5. 2 tablespoons baking cocoa

  6. 4 to 5 teaspoons hot water

Instructions Jump to Ingredients ↑

  1. In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cut cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding. Repeat layers. Top with third cake layer. In a small bowl, combine the confectioners' sugar, cocoa and enough water to reach desired spreading consistency. Spread over top of cake, letting glaze drizzle down sides. Yield: 4-6 servings.

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