Ants-on-a-Log Cakes
- Level: Intermediate
- Yield: 3 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 717
- Total Fat
- 35
- Saturated Fat
- 11
- Carbohydrates
- 96
- Dietary Fiber
- 2
- Sugar
- 71
- Protein
- 8
- Cholesterol
- 71
- Sodium
- 429
- Total: 50 min
- Active: 30 min
Ingredients
3 16-ounce (family-size) frozen pound cakes
2 16-ounce tubs white frosting
1 stick unsalted butter, at room temperature
1 cup creamy peanut butter
2/3 cup confectioners' sugar
Green and yellow food coloring
12 pitted prunes
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.