Chocolate Loaf Mold Recipe

  • 1 layer white cake
  • 1 package (3 ozs) chocolate chiffon pie filling
  • 1/2 cup chopped nuts
  • 1/2 cup whipping cream, whipped

Rub outside of cake with hands to remove brown crumbs. Break up into bite-size pieces.

Prepare pie filling according to directions on package, using 1 cup boiling milk and 1/4 cup sugar as indicated. Fold in nuts and whipped cream.

Rub bottom of loaf pan (9×5 inches) with oil. Spread a layer of filling in bottom. Add some cake pieces. Continue alternating filling and cake until all is used, being sure to end with filling. Chill in refrigerator until set. Unmold on a flat serving plate. “Frost” with sweetened whipped cream, if desired. Cut into slices to serve.

Yield: 8 servings.