Chocolate Peanut Butter Pound Cake Stacks

Chocolate Peanut Butter Pound Cake Stacks
Staff Writer
Sara Lee

For an elegant and easy dessert, try these chocolate and peanut butter stacks. 

Recipe courtesy of Keri Bassett at www.shakentogetherlife.com

4
Servings
562
Calories Per Serving
Deliver Ingredients

Ingredients

For the peanut butter cream

  • 6  Tablespoons  butter, room temperature
  • 1/2  Cup  creamy peanut butter
  • 1 1/2  Cup  marshmallow fluff

For the stacks

  • package chocolate pound cake, such as Sara Lee Double Chocolate Pound Cake Slices
  • 1/4  Cup  salted dry roasted peanuts, coarsely chopped

Directions

For the peanut butter cream

Cream together the butter and peanut butter. Gently fold in marshmallow fluff. Fill piping bag fitted with a #22 tip with peanut butter cream.

For the stacks

Use cookie cutters (or any other round things you can find) to cut three sizes of circles from your pound cake slices.

Starting with the largest layer on the bottom, pipe a layer of peanut butter cream and sprinkle with chopped dry roasted peanuts.  Add the medium sized pound cake circle, pipe and sprinkle. Repeat with the smallest pound cake circle and top your pound cake stack with another piped dollop of peanut butter cream and peanuts.

Nutritional Facts

Total Fat
29g
41%
Sugar
46g
51%
Saturated Fat
6g
25%
Cholesterol
8mg
3%
Carbohydrate, by difference
73g
56%
Protein
9g
20%
Vitamin A, RAE
1µg
0%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
57mg
6%
Choline, total
24mg
6%
Fiber, total dietary
4g
16%
Folate, total
29µg
7%
Iron, Fe
3mg
17%
Magnesium, Mg
66mg
21%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
154mg
22%
Selenium, Se
5µg
9%
Sodium, Na
610mg
41%
Water
22g
1%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.