Double-Chocolate Strawberry Shortcake
Double-Chocolate Strawberry Shortcake requires about 2 hours and 20 minutes from start to finish. One portion of this dish contains about 3g of protein, 2g of fat, and a total of 156 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 16. Head to the store and pick up powdered sugar, cool whip whipped topping, milk, and a few other things to make it today. Mother's Day will be even more special with this recipe. Not a lot of people really liked this dessert. If you like this recipe, you might also like recipes such as Double-Chocolate Strawberry Shortcake, Double Strawberry Shortcake, and Chocolate Strawberry Shortcake.
Instructions
Preheat oven to 350 degrees F. Prepare cake batter and bake as directed on package for two 9-inch round baking pans. Cool in pans on wire racks 10 minutes. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool completely.
Pour milk into large bowl.
Add dry pudding mix. Beat with wire whisk 2 minutes. (
Mixture will be thick.) Gently stir in whipped topping.
Place one cake layer on serving plate; spread with jam. Top with layers of half each of the pudding mixture and strawberries; cover with remaining cake layer. Top with remaining pudding mixture. Refrigerate at least 1 hour. Top with remaining strawberries and sprinkle with sugar just before serving. Store in refrigerator.