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Tuesday
Aug242010

Peanut Butter Pound Cake S’mores

It's here muffins - the end of summer.  So the bakers are at the beach - sending summer on her way with some good old fashioned merriment.  Merriment meaning eating and drinking lots and lots of delicious things.  Obviously.

And what better way to say see ya to summer than with s'mores? 

What?  Oh no, that was a rhetorical question.  There really isn't a better way.

Wait.  Back track.  Yes there is. 

How about adding some pound cake?  And some peanut butter?  Yes.  To the s'mores. 

Ok fine, now there less s'more like and more cake sandwich like but seriously?  Are we complaining?  Right, didn't think so.

Of course you could make your own pound cake.  But we didn't.  We're on vacation - all the laying around and doing nothing has completely zapped our energy.  So we bought a pound cake.  And you know what?  That Sara Lee gal knows what she's doing.

And then we made a chocolate sauce.  Because we had no excuse not to.  We debated melting the chocolate chips into the peanut butter - creating a chocolate, peanut butter, fluff sandwich party.  We're still debating that actually.  But regardless the sauce was delicious.  Drizzled, dunked, eaten with a spoon.  That was maybe covered in peanut butter...

Hey!  Give us a break.  We're on vacation.

Peanut Butter Pound Cake S’mores
Adapted from Food & Wine

Print Recipe

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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Reader Comments (9)

this looks amazing! so yummy :)

i love your site, love the photography, keep it all up, and thank you for sharing :) xx

August 25, 2010 | Unregistered Commenterbetty

Love s'mores and love pound cake! I am going to have to try this before summer's over!

August 25, 2010 | Unregistered CommenterCaroline

yum! S'mores must be on the brain lately :)

August 25, 2010 | Unregistered Commenterbrandi

Dearest Abby,

One simple question: Who do you guys give this stuff to for eating? Hint. Hint. ;-)

Rafi

August 25, 2010 | Unregistered CommenterRafi

O.m.g this looks good.. I love everything about smores and then throw pb in the mix and I'm head over heels.. And I don't blame you for buying a store bought pound cake, why fix something that aint broke ;)

August 26, 2010 | Unregistered CommenterEvan @swEEts

I saw the fluff and that was all I needed to know..sigh.....what a wonderful dessert!!!!

August 26, 2010 | Unregistered CommenterChef Dennis

Another delicious looking recipe. This really is a great collection!

August 26, 2010 | Unregistered Commenternewlywed

yum. that is all i have to say about that.

August 26, 2010 | Unregistered CommenterBree

Just came across your blog and I'm already craving for these goodies! Peanut Butter Smores poundcake sounds awesome. I'm going to Nantucket in a few weeks, maybe I'll make it there too!

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