 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
A plain purchased pound cake's at the heart of the elegant-looking dessert. I've used angel food cake, cupcakes, doughnuts and even a stack of cookies as the base in place of the pound cake. Top it off with a fun selection of sundae makingsnuts, orange rinds, cherries, etc.Nova MacIssac, Souris, Prince Edward Island Ingredients:
1 cup packed brown sugar |
1/4 cup evaporated milk |
2 tablespoons butter |
2 tablespoons corn syrup |
4 slices pound cake |
butter pecan ice cream |
Directions:
1. In a small saucepan, combine brown sugar, milk, butter and corn syrup; mix well. Cook and stir over medium-low heat until heated through (do not boil).
2. Top each slice of cake with a scoop of ice cream; drizzle with warm caramel sauce. Serve immediately. Refrigerate any leftover sauce. Yield: 4 servings.
|
|