This modern take on the Kansas Dirt Cake is quick, rich, and relies on both bourbon and fire, so it’s perfect for a cold fall day. The pound cake takes on a smoky flavor, and the bourbon gives the dessert an exciting little edge.
Nutrition (per serving):
Calories: 583; carbs: 71g; protein: 3g; fat: 29g
Makes 8 servings
- 2 (3.9 oz) packages chocolate pudding mix
- 2 pints heavy cream
- 1⁄4 cup bourbon
- 1 loaf pound cake, cut into 1-inch slices
- 1 (10 oz) package large marshmallows Cream whipper
- 8 (10-12 oz) plastic cups
- 8 bamboo skewers, soaked in water
How to make it
Prepare pudding according to package directions.
Mix cream and bourbon, and pour into cream whipper; charge with 2 N2O chargers. Allow to sit for 1 hour.
Place spoonful of pudding in each cup; top with a layer of whipped cream.
When ready to assemble, make sure the fire is still burning on the grill. Toast slices of pound cake to create grill marks, being careful when turning.
Remove cake, and tear a couple of pieces into each cup. Top with one more spoonful of pudding, and layer of whipped cream.
Toast all the marshmallows on skewers, and top each cup with 2 charred marshmallows.