Tagalong Pound Cake Recipe
There are three very important things happening in this uberly (it's a word. shut up.) delicious cake.
☝????Pound cake. Easy, Sara Lee, ALWAYS GOOD and always easy ???? pound cake.
✌???? Peanut butter. And I don't mean peanut butter that's been diluted with sugar or whipped cream or something. I mean PEANUT BUTTER. In all of it's creamy glory. The way the Girl Scouts intended it to be.
✌????☝???? (why isn't there an emjoi for three??) Chocolate. Duh.
Step number one: buy a Sara Lee pound cake out of the frozen section. I'm not even going to bother arguing with the make-it-from-scratch crowd here. Trust me. It's just as good if not better than a homemade pound cake for this particular recipe.
I rest my case.
Step number two: smother it in creamy, creamy peanut butter.
Step number three: Freeze it. Really about 30 minutes ought to do the trick. We just don't want it to melt when we pour the chocolate over it.
Are you ready for this step?
Canned frosting. Mmm-hm. I'm not even embarrassed. Homemade frosting has it's place. Like on this cake. But half a can of melted Pillsbury Milk Chocolate frosting works like a dream for this recipe.
Plus… mama likey easy.
So, to sum up:
Cake. Peanut butter. Chocolate frosting.
Crazy stupid easy.
Crazy stupid good.
Yep, I think that about covers everything.
Enjoy my dears!
- 1 Sara Lee frozen pound cake
- 1 cup creamy peanut butter
- 1/2 can (8 ounces) Pillsbury Milk Chocolate frosting
Remove the pound cake from the foil pan. Line the pan with plastic wrap, with about 6 inches of hangover on either side.
Place the cake back in the tin, inside the plastic wrap.
Spread the peanut butter on the cake. Wrap the plastic over top of the peanut butter. Freeze for at least 30 minutes.
Microwave the frosting (in the can is fine, just make sure the foil lining is completely removed) for 30-45 seconds, until it's a pourable consistency.
Pour frosting over the cake, spreading as necessary.
Keep chilled until ready to serve.
While this is not the same recipe, I tip my hat to the ever talented Shawn who blogs over at I Wash You Dry and her magnificent Tagalong Pound cake.