For an elegant and easy dessert, try these chocolate and peanut butter stacks.
Recipe courtesy of Keri Bassett at www.shakentogetherlife.com
Cream together the butter and peanut butter. Gently fold in marshmallow fluff. Fill piping bag fitted with a #22 tip with peanut butter cream.
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.