Super Easy Tagalong Pound Cake
Try this Super Easy Tagalong Pound Cake recipe, or contribute your own.
Try this Super Easy Tagalong Pound Cake recipe, or contribute your own.
- Carbohydrate 2.77373437731582 g
- Cholesterol 7.62578125327025 mg
- Fat 9.93162781969733 g
- Fiber 0.840000000710094 g
- Protein 3.54290594048231 g
- Saturated Fat 3.26286500199938 g
- Serving Size 1 1 Serving (18g)
- Sodium 22.8336250107732 mg
- Sugar 1.93373437660573 g
- Trans Fat 0.554006062884367 g
- Calories 109 calories
Step-by-step
- Place the pound cake on a sheet of wax paper and set aside.
- Combine the butter and peanut butter in a microwave safe bowl and microwave for 30 seconds, or until butter is melted. Stir until smooth and then stir in the powdered sugar and vanilla extract, stirring again until smooth.
- Spread half of the peanut butter mixture on top of the pound cake and place in the fridge for 3 minutes.
- Spread the rest of the peanut butter mixture on top of the pound cake and place back in the fridge for 3 minutes to harden.
- Melt the chocolates according to package instructions and then pour evenly over the top of the pound cake, letting it run down the sides.
- Let harden before slicing. Enjoy!
Traditional southern pound cakes rely on an exact physical ratio of one pound each of flour, butter, eggs, and sugar, leavened solely by incorporated air. This modern adaptation sidesteps traditional baking mechanics entirely by building upward on a commercial frozen pound cake base that has thawed completely to room temperature. Thawing the cake fully ensures structural integrity before any toppings are applied, preventing the crumb from crumbling under the weight of the spreads.
Creamy peanut butter and unsalted butter melt together in the microwave during a brief thirty-second interval, creating a fluid base for the powdered sugar and vanilla extract. Whisking this mixture until smooth guarantees that the powdered sugar dissolves completely without leaving gritty pockets in the finished glaze. Applying the peanut butter layer in two distinct stages with three-minute refrigeration intervals prevents the warm fat from soaking too deeply into the porous cake surface.
Chocolate candy melts utilize fractionated palm kernel oils rather than pure cocoa butter, which allows them to set firmly at room temperature without requiring a temper on the marble slab. Pouring the melted chocolate directly over the chilled peanut butter layer creates a rigid shell that shatters cleanly under the knife blade. Judge the readiness of the chocolate topping by pressing a finger gently against the edge; it should feel completely cool and leave no glossy residue once fully set.
Store the finished cake in an airtight container at cool room temperature for up to three days, or refrigerate it if ambient humidity exceeds sixty percent. Chilling the cake prior to slicing helps the chocolate shell crack cleanly rather than dragging downward through the peanut butter layer.
