Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Ants-on-a-Log Cakes
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- Level: Intermediate
- Total: 50 min
- Active: 30 min
- Yield: 3 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 717
- Total Fat
- 35 g
- Saturated Fat
- 11 g
- Carbohydrates
- 96 g
- Dietary Fiber
- 2 g
- Sugar
- 71 g
- Protein
- 8 g
- Cholesterol
- 71 mg
- Sodium
- 429 mg
We turned a classic childhood snack into a big treat.
- Level: Intermediate
- Total: 50 min
- Active: 30 min
- Yield: 3 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 717
- Total Fat
- 35 g
- Saturated Fat
- 11 g
- Carbohydrates
- 96 g
- Dietary Fiber
- 2 g
- Sugar
- 71 g
- Protein
- 8 g
- Cholesterol
- 71 mg
- Sodium
- 429 mg
Ingredients
Directions
- Trim the long sides of each pound cake at an angle using a serrated knife. Use the knife to carve out a 1/2-inch-deep, 2 1/2-inch-wide channel down the center of each cake.
- Cover the cakes with the frosting, leaving the bottom of the channel unfrosted. Use the back of a fork to make grooves in the frosting. Put the cakes in the freezer until the frosting sets, about 20 minutes.
- Meanwhile, make the peanut butter filling: Beat the butter and peanut butter in a large bowl with a mixer on medium-high speed until light and fluffy. Beat in the confectioners' sugar on low speed until smooth. Set aside.
- Mix a few drops of green food coloring in a small bowl with a drop of yellow food coloring and a splash of water. Brush onto the frosting. Adjust the color with more food coloring or water as needed.
- Spread the peanut butter filling into the channel in each cake using the back of a spoon.
- Arrange the prunes on top of the peanut butter filling.
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