Cupid Cakes
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Cupid Cake
Prep and Cook Time 15 minutes
YIELD Makes 12 servings
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INGREDIENTS
| 1 | package (10 ounces) frozen strawberries, thawed and coarsely chopped |
| 1 | tablespoon powdered sugar |
| 1/2 | cup whipping cream, whipped |
| 2 | frozen all-butter pound cakes (10-3/4 ounces each), thawed |
| 1/2 | cup strawberry preserves |
PREPARATION:
- Drain strawberries; reserve 1 tablespoon juice. Discard remaining juice. Gently combine strawberries, reserved juice and powdered sugar with whipped cream; set aside.
- Cut each cake into 12 slices. Spread half of slices with about 1-1/2 teaspoons preserves each. Top with remaining slices to make sandwiches. Press sandwiches gently to spread preserves to edges, scraping any excess from edges. Place onto serving plates; top with whipped cream mixture.
This recipe appears in:
Valentine's Day
NUTRITIONAL INFORMATION:
| Protein | 3 g |
| Fiber | 1 g |
| Carbohydrate | 37 g |
| Cholesterol | 14 mg |
| Total Fat | 14 g |
| Calories | 278 |
| Sodium | 207 mg |
DIETARY EXCHANGE:
| Fat | 2-1/2 |
| Fruit | 1 |
| Starch | 1-1/2 |
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