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Seven Layer Cake

(3 Votes)
Updated September 01, 2017
Seven Layer Cake
15 Min
1 Hr
10 Min
1 Hr 25 Min

Did you look at this title and think, "No way am I going to the trouble of making a cake with seven layers!"? Well, stay with is while we explain that you use a prepared pound cake. Now what do you think? Believe us, it's worth a shot!

What You'll Need:
  • 1/2 cup (1 stick) butter
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/4 cup confectioners' sugar
  • 1 13- to 16-ounce frozen pound cake
  • 2 tablespoons chopped walnuts
What To Do:
  1. In a medium-sized saucepan, melt butter and chocolate chips over medium heat, stirring constantly until smooth. Remove from heat and add confectioners' sugar 1 tablespoon at a time, stirring thoroughly after each addition.
  2. With a serrated knife, carefully slice frozen cake into 7 horizontal slices.
  3. Reserve 1/2 cup of chocolate sauce for frosting sides of cake. Place bottom slice on a platter and spread 2 tablespoons of remaining sauce over slice. Place second slice over first, and spread with 2 tablespoons chocolate sauce. Repeat with remaining layers and sauce.
  4. Spread sides with reserved sauce and evenly sprinkle top with nuts. Refrigerate 1 hour. Slice and serve. 

If you want, go all chocolate and use a frozen chocolate pound cake.

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 102
  • Calories from Fat 104
  • Total Fat 12g 18 %
  • Saturated Fat 7.3g 36 %
  • Trans Fat 0.5g 0 %
  • Protein 0.1g 0 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 31mg 10 %
  • Sodium 101mg 4 %
  • Total Carbohydrates 0.0g 0 %
  • Dietary Fiber 0.0g 0 %
  • Sugars 0.0g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Use a ruler and toothpicks to mark cutting lines to give you level-cut sections. A serrated bread knife is the best cutting tool. Start by measuring the edge of the cake, and deciding how many sections you want. Use toothpicks to mark each cut from bottom to top. Measure and mark four or more places around the cake. Slice just above the highest set of toothpicks. Spatulas or a cookie sheet can support the cut slice while moving it. Cut the next slice, move it, and repeat. A 4" high pound cake can be cut into six 2/3" sections, or into seven 1/2" sections with more wiggle room. The number of slices is up to you.

This cake is pretty good, but i could not get 7 layers out of it. I could only get 4. Next time I think I will let the pound cake thaw, and use unwaxed dental floss to cut it, can get much thinner layers that way.

I'm not sure if anyone has ever tried the Tastefully Simple Almond Pound Cake but I bet that would be great with this recipe. The only thing though is that I don't think it can be sliced into seven layers, maybe 3/4 due to its moisture.

Another fantastic idea and great recipe they just keep on comin' with Mr food .. thinkIi'll make this with alternating layers of chocolate filling and then seedless raspberry jam WOW!

I made this, but I put vanilla pudding between each layer. It tasted like a Boston Creme Pie. Before I made it I thought it might make it too soggy, so I made the pudding according to 'Pie' directions and it came out great. Everyone loved it.

Does anyone know of a good, frozen pound cake? I've tried Sarah Lee, but don't like that one. Thanks! Jamie

It may be a little more trouble, but you could find a good pound cake recipe and make it yourself, and freeze it, and continue with this recipe as written

I made this only I used red raspberry jam in between the layers. Received good remarks and it is really pretty with the red jam. Will make again!

Looks great! Think I will try it & take it for Christmas dinner :)

Sounds so easy and looks and sounds YUMMO! I hope the calories are taken out with each slice!!!! Judy B.


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