KCs Shake Shake with Paula Deen's Cinnamon Pound Cake

Total Time:
1 hr 50 min Prep 25 min Inactive 10 min Cook 1 hr 15 min
2 servings Level: Easy

5   Ingredients
2 cups milk /Whole Or Skim
2 scoops chocolate ice cream
1 cup ice
1 tablespoon caramel
2 pieces Paula Deen's Cinnamon Scented Pound Cake, cut 3/4-inches thick, recipe follows
Chocolate syrup, for glasses
Whipped cream, for topping
Macadamia nuts, crushed

You Can Also Add Three Equal Parts Of Bailey's Irish Cream, Amaretto, & Frangelico for ADULT VERSION and extra kick to really top it off. YOU MAY ALSO USE SUGAR FREE PRODCUTS TO MAKE THE SHAKE WITH LESS CALORIES. ALSO YOUR FAVORITE ICE CREAM AND ANY CAKE YOU CHOOSE
In a blender, combine the milk, ice cream, ice, caramel and cake. Pulse until smooth but chunky

You may also add following ingredients for ADULT VERSION Baileys, Amaretto, & Frangelico Hazelnut Liquor.

 Rim the inside of each glass with chocolate syrup. Top with whipped cream and nuts.
Paula Deen's Cinnamon Scented Pound Cake:
Nonstick baking spray with flour
2 sticks butter, softened
1 1/4 cups firmly packed brown sugar
1/2 cup granulated sugar
3 large eggs
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup milk
Preheat the oven to 325 degrees F. Spray a 9-inch loaf pan with nonstick baking spray. Line the bottom of the pan with parchment paper, and then spray again.
In a large bowl, beat the butter and sugars at medium speed with a mixer until fluffy. Add the eggs, one at a time, beating well after each addition.
In a medium bowl, combine the flour, baking powder, cinnamon and salt. Gradually add to the butter mixture alternately with the milk, beginning and ending with the flour mixture, beating just until combined. Spoon into the prepared pan.
Bake for 45 minutes. Then loosely tent with aluminum foil. Bake until a wooden pick inserted in center comes out clean, 26 to 30 minutes longer. Cool in pan for 10 minutes, and then remove from the pan and cool completely on a wire rack.