Ingredients

Prepared Pound cake cut into 1/2 inch slices
Softened Butter
Carton of Vanilla Ice Cream
Salted Butterscotch Sauce

:Store bought is fine.” Ina Garten’s words ring so true here. Hit the freezer section and grab a pound cake and a carton of vanilla ice cream. With that, you’re 75% of the way to a knockout dessert! Use a grill pan or the grill to heat the pound cake. Then stir up this quick butterscotch sauce. It’s a perfectly decadent sweet-salty-buttery topping.

Instructions

1.Heat a cast-iron grill pan on the stovetop or an outdoor grill to medium-high. Butter both sides of the cake slices.
2.Grill until you achieve golden grill marks. Before turning, you can rotate 45 degrees to create a crosshatch pattern.
3.Place on a plate and top with ice cream and drizzle with the warm Salted Butterscotch Sauce.

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