Warm Chocolate Strawberry Cake Tarts the Editors of Publications International, Ltd.
Warm Chocolate Strawberry Cake Tart
Prep and Cook Time 12 minutes
Makes 2 servings
|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|
- 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.
- Combine 1/4 cup plus 2 tablespoons hot fudge topping and liqueur, if desired, in glass measure. Microwave on HIGH 30 seconds.
- 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.
- 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.
|Total Fat||18 g|
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