| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cake, Cakes, Dessert, Desserts, Holiday spe | 30 | Servings | |
INGREDIENTS
| 1 1/2 | c | Heavy cream |
| 1/4 | c | Light corn syrup |
| 3/4 | lb | Semisweet chocolate chips |
| 2 cups | ||
| 1 | t | Vanilla, or almond extract |
| 3 | Entenmann's All Butter Loaf | |
| 90 | Raspberries | |
| 2 | T | Whipped cream |
INSTRUCTIONS
MAKE GANACHE FILLING: In medium, heavy saucepan, bring cream and syrup to a simmer. Remove from heat. Stir in chips and vanilla, let stand 2 minutes. Whip until smooth. Cover and chill 1-1/2 hours or until spreading consistency (stir occasionally). Beat until fluffy. Easily frosts tops 9" double-layer cake. ASSEMBLY: Using the Entenmann's All Butter Loaf or a home-made pound cake, slice the cake horizontally into four layers. Assemble with ganache between each layer; do not frost top of cake. Refrigerate until ready to serve. PRESENTATION: Slice each cake into 10 slices. Garnish with 2 Tablespoons whipping cream and three fresh raspberries. You can add a mint leaf or two if you like for color contrast. Substitution: You can also garnish the cake with a few cherries from a can of cherry pie filling if no raspberries are available, or a fresh strawberry, sliced up to the leaf in five slices and fanned on top of the slice of cake. Recipe by: Sue Chapman Posted to MM-Recipes Digest by SuenDoug <SuenDoug@aol.com> on Mar 25, 1998
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