Chocolate Fluff-a-Nutter Cake

by Rachael Ray Show Staff 3:00 AM, March 9, 2012

Aired March 9, 2012

Serves 1
For the Homemade Fluff:
8 ounces sugar
4 ounces egg whites
Dash of vanilla extract
2 slices Chocolate Pound Cake
8 ounces smooth peanut butter
4 ounces confectioners sugar
2 ounces butter
Pinch of salt

For the fluff, over a double boiler heat the sugar and egg whites together until extremely hot to the touch, dissolving the sugar and pasteurizing the whites. Whip in a mixer on high speed until cool. Reserve in a bowl.

Clean mixer bowl and then cream butter and confectioners sugar until smooth. Add peanut butter and mix until incorporated. Set aside at room temp.

To assemble the cake, make a sandwich with the peanut cream and pound cake. Top with the homemade fluff and serve.