Chocolate Strawberry Shortcake
You decide. Is this luscious chocolate dessert a shortcake or a trifle? To make it, layer chocolate cake with chocolate pudding and strawberries in a bowl and top with whipped cream.
Ingredients
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1 prepared 13 x 9-inch chocolate cake (from mix or your recipe)
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2 boxes (3-1/8 ounces each) chocolate pudding and pie filling (type that requires cooking)
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2 cups heavy cream
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3 tablespoons sugar
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1 teaspoon vanilla
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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.
4.
Assemble: 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.
5.
Chill, covered, at least 3 hours, or overnight. Can be made up to 2 days ahead.
Nutrition information
Calories 351, Total Fat 19 g, Saturated Fat 10 g, Cholesterol 76 mg, Sodium 362 mg, Carbohydrate 42 g, Fiber 2 g, Protein 6 g.
Percent Daily Values are based on a 2,000 calorie diet
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