Ingredients
- 11 oz. soft caramels, unwrapped
- 2 tablespoons of. heavy cream
- 1 Sara Lee pound cake, defrosted and stored in aluminum tin
- 2 c. choc chips
Directions
- Keep your pound cake in the aluminum loaf tin. Press from the tin to ensure that each one of the four sides are flush using the pound cake. (You need to produce a seal to avoid caramel from dripping lower sides.)
- Inside a medium saucepan over low heat, melt caramels. When starting to melt, add some heavy cream. Stir from time to time, and prepare before the caramels melt completely. Immediately remove from heat and pour over pound cake. Refrigerate for one hour, or until caramel hardens.
- Once the caramel is placed, cut round the aluminum pan to show the wedding cake. Take away the caramel-capped pound cake in the tin completely.
- Convey a medium glass bowl on the pot of barely simmering water to produce a double-boiler. Add chocolate as well as heat until melted through completely, stirring from time to time. Switch off heat and pour melted chocolate within the pound cake to pay for completely. Let awesome until chocolate hardens.
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