| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Sara Lee® (10 3/4 oz) pound cake; frozen |
| 1 |
|
Jar; (10 oz.) white dipping chocolate |
| 1 |
|
Jar (10 oz.) milk; semisweet or bittersweet, dipping |
|
|
Ocolate |
| 1/2 |
c |
Chopped pecans or blanched almonds |
| 3/4 |
c |
Chocolate sprinkles |
INSTRUCTIONS
Remove the browned top from Pound Cake and discard (or eat!). Cut cake
vertically into 8 equal-size slices; lay slices flat and cut each in half
diagonally to make 16 angle pieces.
If dipping chocolate is packaged in microwave-safe jars, remove lids, and
melt in the microwave oven according to package directions. Remove from
microwave and immediately begin dipping cake pieces, pointed ends extended
halfway into the various chocolates. Allow chocolate to harden slightly
before dipping into another chocolate, nuts, or sprinkles. Place dipped
cake pieces on wax paper; allow to cool until firm.
16 pieces.
Buster By: Glen <hosey@erols.com> Busted By: Barbra <theoffice.net> 1998
Recipe by: From America's Favorite Desserts Cookbook
Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 17, 1998
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