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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Layered dessert that should, in theory, feed a lot of people! I know it's not a typical cake, but I think it's better than that! And it really does feed a lot of people! Ingredients:
1 1/2 cups heavy cream |
1/4 cup white sugar |
2 (8 ounce) packages cream cheese, softened |
2 teaspoons lemon juice |
1 1/2 teaspoons vanilla extract |
1/2 cup white sugar |
1 (10.75 ounce) package prepared pound cake |
2 (10 ounce) packages frozen raspberries, thawed |
2 tablespoons unsweetened cocoa powder, for dusting |
Directions:
1. In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
2. Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.
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