Recipe - Harriets Pyramids

1 Sara Lee® (10 Three fourths oz) pound
cake; frozen
1 Jar; (10 oz.) white dipping
chocolate
1 Jar (10 oz.) milk; semisweet
or bittersweet, dipping
Ocolate
One half cup Chopped pecans or blanched
almonds
Three fourths cup Chocolate sprinkles

Remove the browned top from Pound Cake and discard (or eat!). Cut cake
vertically into 8 equalsize slices; lay slices flat and cut each in half
diagonally to make 16 angle pieces.

If dipping chocolate is packaged in microwavesafe jars, remove lids, and
melt in the microwave oven according to package directions. Remove from
microwave and immediately begin dipping cake pieces, pointed ends extended
halfway into the various chocolates. Allow chocolate to harden slightly
before dipping into another chocolate, nuts, or sprinkles. Place dipped
cake pieces on wax paper; allow to cool until firm.

16 pieces.

Buster By: Glen hosey@erols.com Busted By: Barbra theoffice.net 1998

Recipe by: From America's Favorite Desserts Cookbook

Posted to brandnamerecipes by Barbrabarbra@pipeline.com on Feb 17, 1998