Yield: 1 Cake
Measure | Ingredient |
---|---|
1 \N | Frozen pound cake (10-3/4 oz. package) |
8 ounces | Light Cool Whip |
⅓ cup | Chocolate fudge topping |
½ cup | Mini-chocolate chips |
1 cup | Roasted & chopped hazelnuts (Oregon hazelnuts) |
Thaw the Cool Whip and fold in chocolate fudge topping. Add the mini-chocolate chips and the Oregon hazelnuts; mix well. Slice the pound cake into serving size pieces and top with topping. If desired, you may also serve Vanilla wafers to dip into the topping mixture.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board