Warm Chocolate Strawberry Cake Tarts

Yield: Makes 2 servings

1/3 package (10-3/4 ounces) frozen pound cake, thawed
1/4 cup plus 2 tablespoons hot fudge topping
2 tablespoons Amaretto or coffee liqueur (optional)
6 to 8 strawberries, sliced
3 tablespoons strawberry jam, melted
Additional hot fudge topping
Toasted slivered almonds
Vanilla ice cream


Cut cake into 4 equal slices. Place 2 slices together, long sides touching, on cutting board. Cut out circle from cake slices using 3-inch cutter. Repeat with remaining 2 slices to make 2 circles total.

Combine 1/4 cup plus 2 tablespoons hot fudge topping and liqueur, if desired, in glass measure. Microwave on HIGH 30 seconds.

Divide topping evenly between 2 plates; tilt plates to swirl topping to rim. Arrange cake circles over topping. Arrange strawberries in ovelapping circles over cake. Brush strawberries with jam.

Microwave tarts, one at a time, at HIGH 30 seconds or until warm. Top with additional hot fudge topping and slivered almonds. Serve with ice cream.