Double-Chocolate Strawberry Shortcake
From silverqueen 15 years ago
- 28 minutes to make
- Serves 16
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 shopping list
- 3/4 cup milk shopping list
- 1 pkg. (4-serving size) JELL-O chocolate Flavor Instant Pudding and pie filling shopping list
- 1-1/2 cups thawed Cool Whip whipped topping shopping list
- 3 Tbsp. strawberry jam shopping list
- 2 cups sliced fresh strawberries, divided shopping list
- 1 tsp. powdered sugar shopping list
How to make it
- Preheat the oven to 350*F.
- Prepare cake batter and bake as directed on pkg. for two 9" round cake pans.
- Cool in pans on wire rack 10 minutes.
- Loosen cakes from sides of pans.
- Invert onto racks, gently remove pans.
- Cool completely.
- Pour milk into a large bowl.
- Add dry pudding mix.
- Beat with wire whisk 2 minutes ( mixture will be thick).
- Gently stir in whipped topping.
- Place one cake layer on serving plate, spread with jam.
- Top with layers of half each pudding mixture and strawberries.
- Cover with remaining cake layer.
- Top with remaining pudding mixture.
- Refrigerate at least 1 hour.
- Top with remaining strawberries and sprinkle with sugar just before serving.
- Store leftovers in refrigerator.
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