Quick Pound Cake Sundaes Store-bought pound cake, peanut brittle and ice cream combine for a perfect--and yummy--last-minute dessert idea this Memorial Day.
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| Ingredients | 1 1/2 cups peanut brittle | | 1 cup heavy cream | | 1/4 cup sugar | | 4 ounces semisweet chocolate, finely chopped | | 2 tablespoons butter | | 1-2 tablespoons bourbon or whiskey (optional) | | 1 prepared pound cake (12 ounces), cut into 6 slices | | 1 quart butter pecan ice cream | Prep Time: 15 minutes Grilling Time: 3 minutes Serves 6
| Directions 1. Crush the peanut brittle using a kitchen mallet and set aside. In a small saucepan over medium heat, stir the cream and sugar until mixture begins to simmer, about 4 minutes. Remove the pan from heat.
2. Add the chocolate and butter to the mixture; stir until melted. Stir in bourbon, if desired.
3. On a clean rack set 4 inches from the coals, grill cake slices over low heat until lightly marked on both sides, 2-3 minutes. (Note: You can also lightly brown the slices under the broiler.) Place the slices on 6 dessert plates. Top with ice cream, sauce and peanut brittle.
Per serving: 904 Cal.; 12g Protein; 57g Fat; 94g Carb.; 624mg Sodium; 257mg Chol.; 2g Fiber
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