Mocha Chocolate Sauce with Pound Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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An easy, versatile chocolate sauce dresses up store-bought pound cake for a simple dessert offering. For a festive fondue dessert, substitute an orange-flavored liqueur like Triple Sec for the coffee-flavored one (or omit the liqueur altogether), and dunk fresh orange sections, dried apricots, marshmallows, or pretzel rods into the sauce. Or make this as a topping for reduced-fat ice cream. Ingredients:
1/3 cup whole milk |
3 ounces premium-quality semisweet chocolate, chopped |
1/2 cup powdered sugar |
1 1/2 tablespoons light-colored corn syrup |
1 tablespoon coffee-flavored liqueur |
1/4 teaspoon vanilla extract |
1 (10.75-ounce) loaf low-fat pound cake (such as sara lee), cut into 12 slices |
2 cups raspberries |
Directions:
1. Heat milk in top of a double boiler over medium heat. Add chocolate to pan; cook 2 minutes or until smooth, stirring constantly. Stir in sugar, corn syrup, liqueur, and vanilla; cook 2 minutes or until smooth, stirring constantly with a whisk. Serve with pound cake and raspberries.
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