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Double Chocolate Strawberry Shortcake

Featured in the Honolulu Star-Bulletin on July 15, 2009.

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Ingredients:

Double Chocolate Strawberry Shortcake

  • 1 box (18.5 ounces) devil's food cake mix
  • 3/4 cup milk
  • 1 box (3.4 ounces) instant chocolate pudding mix
  • 1 1/2 cups frozen whipped topping (such as Cool Whip), thawed
  • 3 tablespoons strawberry jam
  • 2 cups sliced fresh strawberries, divided
  • 1 teaspoon powdered sugar
  • 1 tablespoon finely chopped nuts

Directions:

  1. Preheat oven to 350°F.
  2. Prepare cake mix according to package directions; bake in two 9-inch round pans.
  3. Cool and remove cake from pans.
  4. In a large mixing bowl, mix together the milk and the pudding mix; fold in whipped topping.
  5. Place first cake layer onto a serving plate, spread top with jam and spread with 1/2 of pudding mixture and 1/2 of sliced strawberries.
  6. Cover with second layer, spread remainder of pudding mixture and arrange strawberries on top.
  7. Sprinkle with powdered sugar and nuts.

Makes 16 servings.

Approximate Nutrient Analysis per serving:
300 calories, 15 g fat, 4 g saturated fat, 45 mg cholesterol, 350 mg sodium, 36 g carbohydrate, 1 g fiber, 24 g sugar, 5 g protein

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