| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cakes, Chocolate, Frostings, Tortes | 10 | Servings | |
INGREDIENTS
| 1 | lb | Pound cake, ready made |
| 6 | oz | Semi sweet chocolate chips |
| 3 | T | Water, boiling |
| 4 | Egg yolks | |
| 1/2 | c | Butter, softened |
| 1 | t | Vanilla -OR- rum |
| Nuts, chopped any kind |
INSTRUCTIONS
Prepare favorite pound cake in loaf shape, or thaw if frozen. Slice cake into 4 even horizontal slices. Place chocolate chips in blender. Whirl about 3 seconds until pieces are a coarse powder. Add boiling water. Whirl until smooth. Blend in yolks. Add butter, whirling until smooth, followed by either rum or vanilla extract. Spread evenly between cake layers, on sides and top. If icing is too thin, refrigerate a few minutes until of spreading consistency. Decorate cake with nuts. Refrigerate cake about 3 hours before slicing to serve. Keep leftover cake covered in refrigerator. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 184
Calories From Fat: 138
Total Fat: 16.1g
Cholesterol: 96.4mg
Sodium: 6.4mg
Potassium: 10mg
Carbohydrates: 11g
Fiber: 1g
Sugar: <1g
Protein: 1.9g