Oh my… oh my! Are you ready for an amazing dessert that is easiest enough to make every night but fancy enough to serve when you have guests? Today we are making this Chocolate Peanut Butter Cake, but we have a secret ingredient that is saving us a ton of time…. Sara Lee Family Size All-Butter Pound Cake. #UniquelyYours
I ran to Walmart to purchase some. I love to have this pound cake in my freezer, ready for a quick and delicious dessert. I have a house full of boys, they love to eat – especially desserts. This dessert is fun to make with the kids and you can have it ready to eat in 15 minutes.
You don’t need much to make this yummy dessert:
- Sara Lee Family Size All butter Pound Cake – you will find this in the freezer aisle at Walmart.
- a package of white chocolate chips or white chocolate melting chocolate
- 2 packages of kitkat bars (you can substitute with any chocolate candy)
- Peanut butter
Remove the pound cake from the package. As you can see it is very easy to do. Mine is still partially frozen so it stays solid for me.
Take a nice long bread knife and cut the pound cake length wise in half.
Spread peanut butter on the bottom half. You can do as much or as little as you would like.
Add in your favorite candy bar chopped up. We use kit-kat bars, because I love them. 🙂
Cooking tip – freeze your candy bar before you chop it. It chops much easier when you do that.
Place the top of the pound cake back on and spread more peanut butter on top. Then melt the entire package of white chocolate chips in a double broiler. Pour the melted chocolate chips over the entire cake. Don’t panic here – the messy look makes it look even better. Top with your remaining chopped up candy bar and your dessert is ready.
I kept mine in the fridge since it was a little warm in our house, but I don’t think it is necessary. Our family loved it and I loved that I didn’t have to do much work to have a fun dessert on the table.
Next time you are wanting to make a dessert, make sure you grab some Sara Lee Pound cake to help you out.
This is a sponsored conversation written by me on behalf of Sara Lee. The opinions and text are all mine.