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Ingredients:

4 cups Entenmann's All Butter Loaf Cake cake, cubed
24 oz. Milk Chocolate or Semisweet Chocolate Chips or Sweet Baking Chocolate
1 cup Sour Cream
1/2 cup Half-and-Half
1 tablespoon Instant Coffee
1/2 teaspoon Ground Cinnamon
4 cups Fresh Strawberries (halved if large)

Directions:

Heat chocolate, sour cream, half-and-half, coffee and cinnamon together in a heavy 2-quart saucepan over low heat, stirring constantly until chocolate is melted and mixture is smooth. Remove from heat and pour mixture into a fondue pot or chafing dish to keep warm.

Use fondue forks or skewers to dip and swirl fruit and cake in fondue mixture. If mixture becomes too thick, stir in a small amount of half-and-half.

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