April fool day! This is gluten-free cake. Adapted from Taste of Home site.
1 loaf (10-3/4 ounces) frozen pound cake, thawed (I used box gluten-free cake by “Gluten-Free Pantry”)
1-1/2 cups gluten free confectioners’ sugar
2 tablespoons water
4-1/2 teaspoons light corn syrup
1 tablespoon butter, softened
1/4 teaspoon vanilla extract
2 cups finely chopped salted peanuts (I used roasted peanuts)
GOLDEN DIPPING SAUCE:
2 snack-size cups (3-1/2 ounces each) vanilla pudding (I used sour cream)
2 teaspoons dark corn syrup
2 drops yellow food coloring, optional
Cut cake into 12 slices; cut each slice in half. Cut into irregular nugget-shaped pieces; set aside.
In a small bowl, combine the confectioners’ sugar, water, corn syrup, butter and vanilla; beat on low speed until sugar is moistened. Beat on high until smooth. Dip cake pieces into glaze, then roll in peanuts. Let stand until set.
In a small bowl, combine the sauce ingredients. Serve with nuggets.