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For Whipped Cream Frosting: 1 pt Heavy whipping cream
6 tb Powdered sugar
2 ts Vanilla, or liqueur
For Raspberry Sauce: 10 oz Frozen raspberries in syrup
1 tb Cornstarch
DIRECTIONS: Whipped Cream Frosting: Whip cream with sugar and
vanilla or liqueur.
Spread over top of one layer cake.
Serve with
raspberry or fudge sauce.
Raspberry sauce: Thaw raspberries.
Thicken by cooking with the cornstarch.
Chill and serve over (or
along side) cake with whipped cream.
Source: Recipes from
Ghirardelli Chocolate Company of San Francisco From: Sallie
Austin
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This entry was posted
on Wednesday, October 24th, 2007 at 7:50 pm
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