INGREDIENTS

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

A Message from our Provider:

“Death: the end of excuses, the beginning of eternity”