Happy National Pound Cake Day

My mom loooovvvvesss pound cake. I've never seen her make her own, but as I'm sure she's not the only one, who loves to pick up some Sara Lee's Pound Cake. Pound cake gets its name from the traditional recipe which requires a pound each of flour, butter, eggs, and sugar! The result is a deliciously buttery and dense cake!

Celebrate today by making your own pound cake using this recipe here or buying a pound cake to make these delicious Pound Cake Pops I saw this morning on the Today Show!

Pound Cake Pops
by Catherine DeOrio
Ingredients

• 1 (16 ounces) package frozen pound cake
• 1 (12 ounces) bag white chocolate chips or white melting chocolate
• 20 4-inch lollipop sticks
• Toppings: Bag of shredded coconut (toasted), sprinkles, Heath bits, colored sugars, mini chocolate chips, chopped nuts

Preparation
1. Slice pound cake horizontally into 1-inch thick slices.
2. Use one-and-a-half-inch wide round cookie cutters to cut pound cake.
3. Place circles in a single layer on a cookie sheet. Insert a lollipop stick into the bottom of each pound cake round. Freeze 1-2 hours.
4. When ready to dip and decorate the pops, place shredded coconut into a separate bowl.
5. Place white chocolate into a large glass bowl in a double boiler set-up. Stir continuously until chips are completely melted.
6. Dip each pound cake pop into the white chocolate, then sprinkle with toppings immediately.
7. Place back onto the cookie sheet. When you have decorated all the pops, chill until firm, about 1 hour.


WARNING: Too much pound cake may add pounds to your body!