Peanut Butter Pound Cake S'mores

Name: Peanut Butter Pound Cake S'mores
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters heavy cream; 79 milliliters marshmallow fluff; 59 milliliters creamy or chunky peanut butter (not natural); 454 grams frozen pound cake, preferably Sara Lee, thawed; 57 grams semisweet chocolate, chopped; 1 Tbsp unsalted butter, softened

This recipe serves 4. One portion of this dish contains around 12g of protein, 30g of fat, and From preparation to the plate, this recipe takes around 25 minutes. It is a good option if you're following a gluten free diet.

Instructions

Put the chocolate in a small heatproof bowl. In a small saucepan, heat the cream until hot to the touch.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Sauce Pan

Bowl

Pour the cream over the chocolate and let stand until melted.

Ingredients you will need

Chocolate

Cream

Whisk until smooth.

Equipment you will use

Whisk

Preheat a griddle or large skillet. 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. Carefully split the pound cake in half horizontally.

Ingredients you will need

Pound Cake

Equipment you will use

Serrated Knife

Frying Pan

Spread the peanut butter on one half and the marshmallow on the other, leaving a 1/2-inch border all around. Sandwich the two halves together and spread the top and bottom with the butter.

Ingredients you will need

Peanut Butter

Marshmallows

Butter

Spread

Place on the griddle and cook over high heat, turning once, until golden and nearly warmed through, about 2 minutes.

Equipment you will use

Frying Pan

Transfer to a work surface and cut the cake into twelve 3/4-inch-wide strips.

Serve at once with the chocolate sauce.

Ingredients you will need

Hot Fudge Sauce

Equipment

Ingredients

Servings:

118milliliters

heavy cream 79milliliters

marshmallow fluff 59milliliters

creamy or chunky peanut butter (not natural)454grams

frozen pound cake, preferably Sara Lee, thawed 57grams

semisweet chocolate, chopped 1Tbsp

unsalted butter, softened

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Pound Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.