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Ingredients
- 1 1/2 cups cold half-and-half cream
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 loaf (10 3/4 ounces frozen pound cake, thawed
- 3/4 cup confectioners' sugar
- 2 tablespoons baking cocoa
- 4 to 5 teaspoons hot water
Preparation
Step 1
In a bowl, whisk together cream and pudding mix; let stand for 5 minutes.
Split cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding. Repeat layers. Top with third cake layer.
In a small bowl, combine the confectioners' sugar, cocoa and enough water to reach a spreading consistency. Spread over top of cake, letting glaze drizzle down sides.