… or Red, White, Blue and Chocolate! … as We Like to Call It!
Prep time: 10 minutes + the prep and baking time for the Chocolate Bundt Cake recipe
Baking time: None
6 slices of chocolate bundt cake, or your favorite chocolate pound cake, cubed into bite-size pieces
1 1/2 cups fresh raspberries, rinsed and dried
1 1/2 cups fresh blueberries, rinsed and dried
3 cups whipped cream (1 half-pint container) – I like to use Rich’s RichWhip Non-Dairy Topping
fresh mint leaf sprigs for garnish, optional
Into each parfait glass, using a layering effect, add one slice cubed bundt cake, 1/4 cup raspberries, 1/4 cup blueberries, and 1/2 cup whipped cream. Garnish with mint, if desired. Can be made ahead and kept in refrigerator for a couple of hours. To keep whipped cream from making the cake soggy, don’t let sit in fridge much longer than 2 hours. Chilling prior to serving, even just for a few minutes, will create a frosted glass, a finishing touch to add a little extra wow to your presentation. Serve and delight in the great summer flavor combinations of creamy, fresh, and chocolate! Oh, yeah!
Safe food is a journey … Thrive!™