Have plenty of these on hand to satisfy your sweet tooth.
1 (10 3/4 oz.) Sara Lee Pound Cake, frozen
1/2 cup butter or margarine
1 cup light brown sugar, firmly packed
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans or walnuts
Preheat oven to 350°F.
Cut Pound Cake vertically into 10 equal-size slices. Arrange cake slices on a broiler rack; broil, 8-10 inches from heat source, until lightly browned on each side. Or, toast cake slices in a toaster oven until lightly browned.
Combine butter and brown sugar in a small saucepan; stir over moderate heat for 3 minutes. Arrange cake slices on an ungreased baking sheet. Spoon half the brown sugar mixture over cake slices, dividing evenly. Bake 5 minutes. Remove from oven and sprinkle chocolate chips, nuts, and remaining brown sugar mixture over cake slices; return to oven and bake 10-15 minutes until chocolate melts. Remove from oven and spread melted chocolate evenly over slices. Cut each slice in half and allow to cool. 20 squares