INGREDIENTS

INSTRUCTIONS

CHOCOLATE GANACHE
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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