Shelly's Recipe

TOASTED POUND CAKE WITH VANILLA ICE CREAM AND CHOCOLATE-HONEY SAUCE

Category: Cakes

8 oz. Bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup unsalted butter
3 tbsp honey

1 12-oz. pound cake, cut into 12 slices
1/3 cup Grand Marnier or other orange liqueur

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 until golden. Generously brush both sides of cake with liqueur. Cut cake slices diagonally in half, forming triangles.

Drizzle warm chocolate-honey sauce on plates. Scoop ice cream on top of sauce. Place 3 cake triangles on each plate. Sprinkle with pecans and orange peel and serve.