| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cakes, Sauces | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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