Try this Super Easy Twix Pound Cake recipe, or contribute your own.
- Carbohydrate 296.792020505626 g
- Cholesterol 204.334221684478 mg
- Fat 57.1311734939536 g
- Fiber 4.5359237 g
- Protein 20.0514067353551 g
- Saturated Fat 21.6809798418427 g
- Serving Size 1 1 recipe (517g)
- Sodium 1881.48337994327 mg
- Sugar 292.256096805626 g
- Trans Fat 3.12660689929178 g
- Calories 1781 calories
Step-by-step
- Place the pound cake on a sheet of parchment paper.
- Melt the caramel and evaporated milk in a double boiler, stirring until soft and smooth.
- Remove bowl from heat and let cool completely.
- Spread/pour the caramel over the pound cake, try to not let it drizzle over the sides.
- Chill in fridge for at least 10 to 15 minutes.
- Melt the chocolate almond bark according to package instructions and spread over the top of the pound cake, spreading it on the sides as much as possible.
- Let the chocolate harden, slice and enjoy!
Overheating the dairy during the caramel melting phase causes the sugar to seize and become grainy. Professional kitchens rely on gentle, indirect heat methods when combining caramels with dairy fats. Melt soft caramels alongside evaporated milk inside a double boiler setup, ensuring the bottom bowl never makes direct contact with boiling water. Stir continuously until the mixture achieves a smooth, pourable consistency. Cool this caramel layer thoroughly before applying the final coating, or thermal transfer will melt the layers together and ruin the defined strata.
Adjusting Proportions Across Yields
Scaling this formulation requires maintaining strict ratios between the binding agents and the confectionery coatings. Halving the recipe demands reducing the evaporated milk proportionally to one tablespoon, otherwise the caramel layer loses viscosity and slides entirely off the cake. Doubling the batch requires separating the caramel into two distinct melting vessels to prevent scorching at the edges of the pan. Standard loaf pans accommodate varying quantities, but freezing the base pound cake for exactly fifteen minutes prior to assembly provides structural stability against heavy toppings.Pairing and Storage Parameters
Balancing intense sweetness requires contrasting acidity on the plate, so serve slices alongside unsweetened whipped cream or tart fresh raspberries to cut the dense sugar profile. Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to five days. Bring chilled slices to ambient room temperature twenty minutes before serving to soften the chocolate snap and restore optimal mouthfeel.
