Fast • Make Ahead • One Bowl
8 servings | Prep Time: 15 Minutes | Start to Finish: 45 Minutes
1 Remove cake from pan; rinse pan and dry. Cut cake horizontally into thirds. Spread the top of each layer with ¼ cup hazelnut spread; set aside.
2 In small chilled bowl, beat whipping cream with electric mixer on low speed until cream begins to thicken. Gradually increase speed to high and beat just until stiff peaks form; set aside.
3 Place bottom cake layer in pan. Sprinkle with malted milk balls; press gently. Spread half of the whipped cream over candy. Top with middle cake layer. Sprinkle with chopped candy bar; press gently. Spread remaining whipped cream over candy bar. Arrange top cake layer on cake in pan. Arrange peanut butter cups and candy-coated chocolate pieces over top, pressing gently.
4 Cover and refrigerate 30 minutes or until cake is set but no longer than 24 hours. To serve, cut or pull away sides of pan; transfer to serving plate. Cut into slices.
1 Serving: Calories 510; Total Fat 31g (Saturated Fat 12g, Trans Fat 1g); Cholesterol 60mg; Sodium 120mg; Total Carbohydrate 52g (Dietary Fiber 2g); Protein 6g Exchanges: 2 Starch, 1½ Other Carbohydrate, 6 Fat Carbohydrate Choices: 3½
Sweet Secret You can start with an angel food loaf cake from the bakery instead of the pound cake. If it doesn’t come in a disposable pan, use an 8 × 4-inch loaf pan instead and remove the refrigerated cake using 2 long spatulas.
Sweet Secret If you like, make a scratch loaf-shaped Pound Cake instead of using the frozen cake.
Simple Sparkle For a bit of indulgence, drizzle warm hot fudge sauce over slices of this cake.