DECADENT CRANBERRY POUND CAKE
This recipe is best when made one day before serving.
1 (10 1/2-ounce) pound cake, thawed
3/4 cup cream cheese, softened
1 tablespoon powdered sugar
1/2 cup fudge sauce
1/2 cup English toffee bits
2/3 cup jellied cranberry sauce
Whipped cream or ice cream (optional, for serving)
Cut pound cake into thirds lengthwise. Beat cream cheese and powdered sugar together until light and fluffy, using an electric mixer.
Heat fudge sauce in microwave on high for 30 seconds or until smooth and spreadable.
Spread a generous 1/3 cup cream cheese on the bottom piece of pound cake. Next spread 1/4 cup fudge sauce. Sprinkle with 1/4 cup toffee bits. Gently spread with 1/3 cup cranberry sauce; set aside.
Spread middle piece with remaining cream cheese followed by 1/4 cup fudge sauce. Sprinkle with 1/4 cup toffee bits. Gently spread with 1/3 cup cranberry sauce. Place on top of bottom layer. Place top piece of pound cake on top of layers.
Wrap cake in foil and refrigerate overnight.
TO SERVE:
When ready to serve, cut into slices. Serve with whipped cream or ice cream, if desired.
Makes 7 servings
Source: Ocean Spray
This recipe is best when made one day before serving.
1 (10 1/2-ounce) pound cake, thawed
3/4 cup cream cheese, softened
1 tablespoon powdered sugar
1/2 cup fudge sauce
1/2 cup English toffee bits
2/3 cup jellied cranberry sauce
Whipped cream or ice cream (optional, for serving)
Cut pound cake into thirds lengthwise. Beat cream cheese and powdered sugar together until light and fluffy, using an electric mixer.
Heat fudge sauce in microwave on high for 30 seconds or until smooth and spreadable.
Spread a generous 1/3 cup cream cheese on the bottom piece of pound cake. Next spread 1/4 cup fudge sauce. Sprinkle with 1/4 cup toffee bits. Gently spread with 1/3 cup cranberry sauce; set aside.
Spread middle piece with remaining cream cheese followed by 1/4 cup fudge sauce. Sprinkle with 1/4 cup toffee bits. Gently spread with 1/3 cup cranberry sauce. Place on top of bottom layer. Place top piece of pound cake on top of layers.
Wrap cake in foil and refrigerate overnight.
TO SERVE:
When ready to serve, cut into slices. Serve with whipped cream or ice cream, if desired.
Makes 7 servings
Source: Ocean Spray
MsgID: 3153595
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 12-06 thru 12-31-2010 December Holiday R...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 12-06 thru 12-31-2010 December Holiday R...
Board: Daily Recipe Swap at Recipelink.com
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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