INGREDIENTS

  • 2 loaves frozen pound cake
  • 3/4 cup raspberry jelly
  • 1 1/2 cups frozen whipped topping, thawed
  • 1/2 teaspoon unsweetened cocoa (optional)

DIRECTIONS

  1. Cut each pound cake in half, long ways like a hot dog bun.
  2. Place 1 half on a plate.Spread 1/2 a cup of raspberry spread on top of it.Put the next half on top of that, then add more raspberry spread, repeating until you’ve stacked all 4 pound cakes.
  3. Spread whipped topping over the top and sides of the cake.
  4. Sift cocoa lightly over cake, if desired.
  5. Be sure to slice the cake crosswise!, not lengthwise!