Bolo Cake Pavé

Name: Bolo Cake Pavé
Yield: 6
Ingredients: Leftovers from Creamy Pineapple Cake; 1 cup of dark chocolate cake crumbs; 1 cup of white chocolate cake crumbs

1
Leftovers from Creamy Pineapple Cake
2
1 cup of dark chocolate cake crumbs
3
1 cup of white chocolate cake crumbs

Ingredients

1
Leftovers from Creamy Pineapple Cake
2
1 cup of dark chocolate cake crumbs
3
1 cup of white chocolate cake crumbs

Directions

1
Cut the cake into strips and toast them in a baking dish
2
Let it cool
3
Line an English muffin tin with plastic wrap
4
Spread black chocolate cake crumbs over the toasted cake strips, then top with toasted cake
5
Make a layer of white chocolate cake crumbs and finish with toasted cake
6
Chill for two hours in the refrigerator and serve at room temperature with chocolate glaze.

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