Harriet’s Pyramids (From America Favorite Desserts Cookbook)
1 (10 3/4 oz.) Sara Lee Pound Cake, frozen
1 (10 oz.) jar white dipping chocolate
1 (10 oz.) jar milk, or semi-sweet, or bittersweet dipping chocolate
1/2 cup chopped pecans or blanched almonds
3/4 cup chocolate sprinkles
Remove the browned top from Pound Cake and discard (or eat!). Cut cake vertically into 8 equal-size slices; lay slices flat and cut each in half diagonally to make 16 angle pieces.
If dipping chocolate is packaged in microwave-safe 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.