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Chocolate-Hazelnut Filled Pound Cake


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Rate this recipe 4.5/5 (16 Votes)


  • 1 (10.75 ounces) package Sara Lee® Frozen Pound Cake
  • 1/2 cup chocolate hazelnut spread divided
  • 1/2 (5.3 ounces) container frozen chocolate whipped topping frosting thawed
  • shaved chocolate optional


Servings 8
Adapted from


Step 1

1.Slice pound cake horizontally into 3 layers.
2.Spread bottom layer with 1/4 cup chocolate hazelnut spread. Top with second layer. Spread with remaining 1/4 cup chocolate hazelnut spread. Top with remaining cake layer.
3.Frost entire cake with thawed chocolate whipped topping frosting. Sprinkle top with shaved chocolate, if desired. Refrigerate until ready to serve.

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