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.
Serve over scoops of vanilla ice cream instead of the toasted pound cake slices.
Store cooled sauce in tightly covered container in refrigerator up to 3 days. To reheat, microwave on HIGH until heated through, stirring every 30 sec.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.