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Creamy Cappuccino Frozen Dessert
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Warm Chocolate Strawberry Cake Tart
Prep and Cook Time: 12 minutes
Yield: Makes 2 servings
Ingredients:
1/3
package (10-3/4 ounces) frozen pound cake, thawed
1/4
cup plus 2 tablespoons hot fudge topping
2
tablespoons Amaretto or coffee liqueur (optional)
6
to 8 strawberries, sliced
3
tablespoons strawberry jam, melted
Additional hot fudge topping
Toasted slivered almonds
Vanilla ice cream
Preparation:
1.
Cut cake into 4 equal slices. Place 2 slices together, long sides touching, on cutting board. Cut out circle from cake slices using 3-inch cutter. Repeat with remaining 2 slices to make 2 circles total.
2.
Combine 1/4 cup plus 2 tablespoons hot fudge topping and liqueur, if desired, in glass measure. Microwave on HIGH 30 seconds.
3.
Divide topping evenly between 2 plates; tilt plates to swirl topping to rim. Arrange cake circles over topping. Arrange strawberries in ovelapping circles over cake. Brush strawberries with jam.
4.
Microwave tarts, one at a time, at HIGH 30 seconds or until warm. Top with additional hot fudge topping and slivered almonds. Serve with ice cream.
Nutritional Information:
| Serving Size: | |
| Sodium | 196 mg |
| Protein | 5 g |
| Fiber | 2 g |
| Carbohydrate | 78 g |
| Total Fat | 18 g |
| Calories | 481 |
Dietary Exchange:
| Fat | 3-1/2 |
| Fruit | 3 |
| Starch | 2 |
This recipe appears in:
Cakes
