Children's Party Blocks
Ingredients
1 Sara Lee Pound Cake, thawed
2 1/2 cups confectioners' sugar
3-4 tablespoons milk
1 tablespoon butter, softened
Assorted food colors
Decorating icing in tubes or cans
Instructions
Cut off ends and round top of pound cake to form rectangle; cut into 8 blocks.
Make frosting by stirring together sugar, milk and butter; blend until smooth. Divide frosting in half; color each portion as desired.
Frost blocks; use icing to make numbers or letter resembling children's blocks. Makes 8 blocks.
Quick Frosting:
Substitute 2/3 cup ready-to-spread frosting and 2 teaspoons water for sugar, milk and butter.
Proceed as above.
S'More Pound Cake
Ingredients
4 slices, each 3/4-inch thick, Sara Lee Pound Cake, thawed
1 pint vanilla ice cream
1/4 cup marshmallow creme
1/4 cup chocolate fudge sauce
Instructions
Place pound cake slices on individual plates. Top each slice with scoop of ice cream, 1 tablespoon marshmallow creme, and 1 tablespoon fudge sauce. Makes 4 servings.
Pound Cake Pyramids
Ingredients
1 Sara Lee Pound Cake (10.75 oz.), frozen
1/2 cup hot fudge sauce, warm
Garnish (1/4 cups of any three): miniature chocolate chips, sprinkles, coconut, finely chopped pecans or almonds
Instructions
Cut pound cake into 8 slices. Lay slices flat and cut each in half diagonally to make 16 triangle pieces. Dip the long pointed end of each piece halfway into the warm hot fudge sauce. Sprinkle with garnish and place upright on wax paper to cool. Serves 8.
Harriet's Pyramids
(From America Favorite Desserts Cookbook)
Ingredients
1 (10 3/4 oz.) Sara Lee Pound Cake, frozen
1 (10 oz.) jar white dipping chocolate
1 (10 oz.) jar milk, or semi-sweet, or bittersweet dipping chocolate
1/2 cup chopped pecans or blanched almonds
3/4 cup 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.
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