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Raspberry & Chocolate Pound Cake

Source of Recipe

DDCol19


List of Ingredients

1 prepared pound cake
1-12 ounce package semi-sweet chocolate chips
1 pint fresh raspberries
Whipped cream or cool whip



Sauce Ingredients
1 pint fresh raspberries
1/3 cup Triple Sec liqueur
1 tablespoon sugar




Recipe


Cut pound cake into 12 slices and set aside. In a small saucepan, on low heat, melt entire package of chocolate chips. Dip only half of each slice of pound cake into the melted chocolate and place onto a greased cookie sheet or pan. Refrigerate immediately to harden chocolate. Note: you may also spoon the melted chocolate onto pound cake if easier.

Preparing THE SAUCE
Pour ingredients into a blender and blend until smooth and thickened. Pour sauce through a strainer to take out all of the seeds. Put into the refrigerator to chill.

When ready to serve, arrange cake slices on a large platter. Pour sauce over the cake slices. You can make a squiggle design that looks great! Then sprinkle raspberries over the cakes and top off with whipped cream or cool whip.