Cut a trinch down the middle of the pound cake. It should have 1 inch around the sides and ⅓ down into the cake.
Remove cake from the trench and set asside.
Jelly Filling:
Add Jelly, starch, and water to a cooking pan and mix well while heating.
Refrigerate for 20 minutes.
Cream Filling:
In a mixing bowl add cream cheesing and confectioners sugar. Mix well until combined then add the whipping cream while continuing to mix until a light fluffy consistency is achieved.
Refrigerate for 15 minutes.
Icing:
In a pan slowly heat whipping cream but do not boil.
Put the chocolate chips into a mixing bowl and pour the warm whipping cream over the chocolate and mix until all the chocolate chips are melted.
Allow to cool for 5 or 10 minutes before using.
Assemble the Cake:
Place filling mix into the trench filling it about halfway up.
Place the cream mix into the trench filling it to the top.
Pour the Icing mix over the cake. Using an icing spatula, making sure the top and sides are completely covered.
Sprinkle the chocolate sprinkles on top.
Place in refrigerator for 20 minutes to solidify the icing. Cut and serve.
Keyword Cake, Chocolate, Cream Cheese, Strawberry
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