Mousse-Topped Pound Cake Recipe
Mousse-Topped Pound Cake Recipe photo by Taste of Home
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Mousse-Topped Pound Cake Recipe

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A smooth creamy filling with a mild cocoa flavor is spread on layers of pound cake, then topped with sliced kiwifruit for a pretty presentation.—Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6-8 servings


  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 2 teaspoons baking cocoa
  • 1/2 teaspoon vanilla extract
  • 1 frozen pound cake (10-3/4 ounces), thawed
  • 1 medium kiwifruit, peeled, halved and sliced, optional

Nutritional Facts

1 slice: 263 calories, 17g fat (10g saturated fat), 95mg cholesterol, 150mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 3g protein.


  1. In a chilled small bowl, beat cream until it begins to thicken. Add the confectioners' sugar, cocoa and vanilla; beat until stiff peaks form.
  2. Split cake into three horizontal layers. Spread about 1/2 cup mousse on bottom layer; repeat layers twice. Garnish with kiwi if desired. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Mousse-Topped Pound Cake in Quick Cooking May/June 2005, p17

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