Chocolate Custard Sauce with Cake and Raspberries

Chocolate Custard Sauce with Cake and RaspberriesRecipe
Iain Bagwell
Like a trifle without the fuss, the cake soaks up the sauce and fresh fruit gives it a kick. Prep Time: 15 minutes.

Yield:

Makes about 4 cups; enough for 10 cake servings

Recipe from

Sunset

Nutritional Information

Calories 172
Caloriesfromfat 64 %
Protein 3.8 g
Fat 12 g
Satfat 6.8 g
Carbohydrate 13 g
Fiber 0.2 g
Sodium 35 mg
Cholesterol 103 mg

Ingredients

About 3/4 cup whole milk
Vanilla or chocolate pound cake, angel food cake, or butter cake, cut into slices
Raspberries or other fresh fruit

Preparation

1. In a bowl, whisk 3/4 cup milk into crème anglaise. Mixture should be thin enough to pour and have the consistency of corn syrup or thick maple syrup. If needed, add more milk, 1/4 cup at a time, until you reach the consistency you like.

2. Arrange a piece of cake on each plate and drizzle with sauce. Top with fruit.

Note: Nutritional analysis is per 1/3 cup of sauce.