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3-Layer Holiday Cake
Thaw: 1 hour 30 minutes
Prep: 20 minutes
Need a great looking, great tasting dessert, but you're short on time? Let us show you how to take two store bought cakes and a little whipped cream to make a really easy and festive dessert.
Unsweetened cocoa powder or Confectioners' sugar
1 box (19.6 ounces) frozen Pepperidge Farm® Coconut 3-Layer Cake, thawed
1 box (19.6 ounces) frozen Pepperidge Farm® Chocolate Fudge 3-Layer Cake, thawed
2 cups heavy cream
1/2 cup sugar
Sprinkle a large rectangular serving platter with the cocoa or confectioners' sugar. Cut each cake into 4 squares, making 8 in all. Place 4 cake squares, alternating coconut and chocolate, down one side of the platter. Repeat with the remaining cake squares down the other side of the platter. Make sure that the sides of the squares are touching.
Beat the heavy cream and sugar in a medium bowl with an electric mixer on high speed until stiff peaks form. Spoon the whipped cream into a pastry bag. Pipe the whipped cream to cover the seams where the cakes come together and around the base of the cake. Serve immediately.
Tip: This recipe can also make 2 smaller cakes. Place 2 chocolate cake squares into opposite corners of a square platter. Place 2 coconut cake squares into the remaining corners. Pipe the whipped cream onto the seams as directed above. You can sprinkle one cake with chopped pistacio nuts and the other with chocolate shavings.
Holiday Tip: Crush peppermint candy canes and sprinkle on the chocolate cake pieces only.