Chocolate Peanut Butter Pound Cake Stacks
Yield: about 5 stacks (depending on the size of your pound cake circles)
- 1 box of Sara Lee double chocolate pound cake slices, thawed according to package directions
- peanut butter cream (recipe below)
- salted dry roasted peanuts (about 1/4 cup), coarsely chopped
peanut butter cream
courtesy of Martha Stewart
- 6 tablespoons of butter, room temperature
- 1/2 cup creamy peanut butter
- 1 & 1/2 cups marshmallow fluff
Cream together butter and peanut butter. Gently fold in marshmallow fluff. Fill piping bag fitted with a #22 tip with peanut butter cream.
recipe found at: www.shakentogetherlife.com
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