Toasted Pound Cake With Vanilla Ice Cream And Chocolate Honey Sauce Recipes

TOASTED POUND CAKE WITH CITRUS CREAM

Steps:

• For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
• For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
• To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.

MOM'S VANILLA POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Combine sugar, butter, and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat until light yellow in color. Add eggs one at a time, mixing in each completely before adding the next. Mix in 1/3 of the flour, then 1/2 of the milk and water. Repeat with remaining flour, milk, and water, mixing completely between each addition. Add vanilla extract. Mix for 1 minute more.
• Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes. Invert onto a wire rack.

TOASTED POUND CAKE DESSERT

Steps:

• Preheat oven to 350 degrees.
• Place the pound cake slices on a baking sheet and toast in oven until the slices turn golden brown. (or put in toaster).
• Stir the apricot preserves and amaretto together. Warm slightly.
• Place 1/2 of the cake slices on plates. Put 1 full tablespoon mascarpone cheese on each cake slice. Put the remaining cake slices at an offset on top of the cheese. Spoon the apricot/amaretto mixture on top of the cake. Add the almonds. Serve immediately while warm.

TOASTED POUND CAKE WITH VANILLA ICE CREAM AND CHOCOLATE-HONEY SAUCE

Steps:

• Stir chocolate, butter and honey in top of double boiler set over simmering water until melted and smooth. (Sauce can be prepared 3 days ahead. Cool completely. Cover and refrigerate. Stir in top of double boiler until heated through before using.)
• Working in batches, toast pound cake slices in electric toaster or on barbecue grill until golden. Generously brush both sides of cake slices with liqueur. Cut cake slices diagonally in half, forming triangles.
• Drizzle warm chocolate-honey sauce on plates. Scoop ice cream atop sauce. Place 3 cake triangles on each plate. Sprinkle with pecans and orange peel and serve.

POUND CAKE WITH VANILLA ICE CREAM AND CHOCOLATE SAUCE

Steps:

• Top pound cake slices with a generous scoop of softened vanilla bean ice cream and drizzle liberally with chocolate syrup.

WHITE CHOCOLATE POUND CAKE WITH CHOCOLATE SAUCE

Steps:

• In a small saucepan, combine white chocolate and water; cook and stir over low heat until melted. Remove from the heat; cool slightly., In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in white chocolate mixture. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, in a small heavy saucepan, combine the whipping cream, sugar, semisweet chocolate and 2 tablespoon butter over medium heat until mixture comes to a boil, stirring constantly. Cook 4-5 minutes longer or until sauce thickens slightly, stirring constantly. , Remove from the heat. Stir in the orange zest, orange juice, vanilla and remaining butter. Serve warm with cake.

VANILLA POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) with canola oil and dust with powdered sugar.
• Beat butter until creamy; add white sugar gradually. Add eggs one at a time, beating well. Add vanilla extract. Add cake flour and whipping cream alternately, beginning and ending with flour. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let cool in the pan for about 5 minutes before removing to a plate to cool completely.

TOASTED POUND CAKE WITH NUTTY CARAMEL SAUCE

Steps:

• Microwave caramels and milk in microwaveable bowl on HIGH 2-1/2 to 3 min. or until caramels are completely melted and mixture is well blended, stirring after each minute.
• Stir in nuts.
• Spoon 2 Tbsp. caramel sauce over each cake slice just before serving.

HONEY VANILLA POUND CAKE

Steps:

• Preheat oven to 325ºF (160ºC).
• Butter an 8 x 4-inch (1.5-L) metal loaf pan.
• Combine flour and baking powder in a bowl. In a large bowl, using an electric mixer, beat butter with sugar until very pale and fluffy.
• Beat in eggs until blended. Beat in honey and vanilla.
• Using a wooden spoon, stir in flour mixture in 2 additions, just until blended.
• Spread into prepared pan, smoothing top.
• Bake for about 45 minutes or until a tester inserted in the centre comes out clean. Let cool in pan on a wire rack for 20 minutes.
• Remove pan and let cake cool completely on rack.
• Cut cake into slices with a serrated knife. Serve topped with Honeyed Mixed Berries.

CHOCOLATE CAKE WITH ICE CREAM SAUCE

Steps:

• Butter bottoms and sides of two 4-in. fluted tube pans or 6-oz. ramekins with 1 teaspoon butter. Dust with baking cocoa; set aside. In a microwave, melt bittersweet chocolate and remaining butter; stir until smooth. Set aside., In a small bowl, beat egg and yolk on medium speed until light and fluffy. Gradually add sugar, beating until thick and lemon-colored, about 3 minutes. Beat in chocolate mixture. Combine flour and salt; beat into egg mixture just until combined. , Spoon batter into prepared pans. Bake at 375° for 15-18 minutes or until a knife inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. , For topping, in a small bowl, combine ice cream and cinnamon. Serve with warm cake.