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Toasted Pound Cake with Nutty Caramel Sauce
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Toasted Pound Cake with Nutty Caramel Sauce

10 Min(s)
10 Min(s) Prep
Want to turn a prepared pound cake into a company's-coming-level dessert? Here's what it'll take: caramels, some milk and a half cup of cashews.
What You Need
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14 servings
Original recipe yields 14 servings
1 pkg. (11 oz.) KRAFT Caramels
1/2 cup milk
1/2 cup PLANTERS Cashew Halves with Pieces
1 pkg. (16 oz.) prepared pound cake, cut into 14 slices, toasted
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Let's Make It
1
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.
2
Stir in nuts.
3
Spoon 2 Tbsp. caramel sauce over each cake slice just before serving.
Kitchen Tips
Tip 1
Variation
Serve over scoops of vanilla ice cream instead of the toasted pound cake slices.
Tip 2
Storage Know-How
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.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 75mg
25%
Sodium 220mg
10%
Total Carbohydrates 35g
13%
Dietary Fibers 0g
Sugars 28g
56%
Protein 4g
8%
Vitamin A
4%
Vitamin C
0%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
14 servings
* 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.
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