Chocolate Rum Passion Bowl
3 cups cold milk
2 pkg. (4-serving size each) Chocolate Instant Pudding
1 (8 oz.) Vanilla Whipped Topping
1 16 oz. J. Marie Chocolate Rum Cake cut into cubes
1 pt. (2 cups) strawberries
BEAT milk and dry pudding mixes in large bowl with wire whisk 2 minutes or until blended. Gently stir in 1 cup of the whipped topping.
PLACE pieces of the Chocolate Cake in 2-qt. serving bowl; top with layers of half each of the pudding mixture, whipped topping and strawberries. Repeat all layers.
REFRIGERATE at least 1 hour. Store leftovers in refrigerator.
Grilled Chocolate Butter Rum Cake Sundaes
Preheat grill. Melt butter (2 tablespoons) and slice cake. Using a pastry brush, coat both sides of cake with butter. Grill on both sides, about 3 minutes. Remove from grill. Cool slightly. To create sundaes: cut slices into bite-size pieces, fill a bowl with ice cream, add pound cake and drizzle with chocolate syrup, or place on a plate add, vanilla ice cream and drizzle carmel sauce.
