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
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