This recipe is best when made one day beforeserving.
Recipe: Decadent CranberryPound Cake
1 (10.75-ounce) frozen pound cake, thawed
Cut pound cake into thirds lengthwise.Beat cream cheese and powdered sugar together until light andfluffy, using an electric mixer. Heat fudge sauce in microwaveon HIGH for 30 seconds or until smooth and spreadable. Placecranberry sauce in a small bowl and beat with a fork until smooth.
Spread a generous 1/3 cup cream cheeseon the bottom piece of pound cake. Next spread 1/4 cup fudgesauce on cream cheese layer. Sprinkle with 1/4 cup toffee bits.Gently spread with 1/3 cup cranberry sauce. Set aside.
Spread middle piece with remaining creamcheese followed by 1/4 cup fudge sauce. Sprinkle with 1/4 cuptoffee bits. Gently spread with 1/3 cup cranberry sauce. Placeon top of bottom layer.
Place top piece of pound cake on top oflayers. Wrap cake in foil and refrigerate overnight. When readyto serve, cut into slices. Serve with whipped cream or ice cream,if desired.
3/4 cup cream cheese, softened
1 tablespoon powdered sugar
1/2 cup fudge sauce
1/2 cup English toffee bits
2/3 cup Ocean Spray® Jellied Cranberry Sauce
Whipped cream or ice cream, optional
Makes 7 servings.
Nutritional Facts Per Serving: Cal. 423,Fat Cal. 198, Pro. 5.6g, Carb. 51.6g (17%DV), Fat 22.0g (34%DV),Chol. 128.0mg (43% DV), Sod. 357.6mg (15% DV), Vit. A 13% DV,Vit. C 0% DV, Calcium 6% DV, Iron 7% DV
Recipe and photograph provided courtesyof Ocean Spray Cranberries, Inc.
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