Adapted from Food & Wine
2 ounces semisweet chips
Put the chocolate in a small heatproof bowl. In a saucepan or in the microwave, heat the cream until hot - about 1-2 minutes. Pour the hot cream over the chocolate and whisk until smooth.
Using a serrated knife, trim off the top and bottom of the pound cake
so that the cake is about 1 1/4 inches thick. Then slice the cake in
half horizontally. Spread one half with peanut butter and the
marshmallow fluff on the other, leaving a 1/2-inch border all around.
Press the two halves together and spread the top and bottom with the