Peanut Butter Pound Cake S’mores

Adapted from Food & Wine

2 ounces semisweet chips
1/2 cup heavy cream
One 1-pound frozen pound cake, preferably Sara Lee, thawed
1/3 cup chunky peanut butter (not natural)
1/3 cup marshmallow fluff
1 tablespoon unsalted butter, softened

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 butter.

Place the pound cake in a large skillet over medium heat.  Cook until warmed through, turning once, about 2 minutes.  Transfer to a cutting board and slice - serve immediately with the chocolate sauce.

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