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

Toasted Pound Cake with Citrus Cream image

Provided by Giada De Laurentiis

Categories dessert

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Vegetable cooking spray
1 (10.75-ounce) frozen pound cake, thawed and cut into 9 (1-inch) slices
2 tablespoons butter, melted
1/3 cup honey, for drizzling
8 ounces mascarpone cheese
1/2 cup whipping cream
1/4 cup granulated sugar
1 tablespoon fresh orange juice
1 lemon, zested and juiced
1 lime, zested and juiced
1 teaspoon orange zest
1 teaspoon vanilla extract
2 large oranges, segmented

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.

Pound Cake with Vanilla Ice Cream and Chocolate Sauce image

Provided by Rachael Ray : Food Network

Categories dessert

Time 5m

Yield 4 servings

Number Of Ingredients 3

4 slices pound cake, 1-inch thick
1 pint vanilla bean ice cream
Chocolate syrup (recommended: Hershey brand)

Steps:

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

Toasted Pound Cake with Vanilla Ice Cream and Chocolate-Honey Sauce image

Yield Serves 8

Number Of Ingredients 8

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
3 tablespoons honey
1 12-ounce pound cake, cut into 12 slices
1/3 cup Grand Marnier or other orange liqueur
Vanilla ice cream
1/2 cup coarsely chopped toasted pecans
2 1/2 teaspoons grated orange peel

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.