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Mocha Chocolate Sauce with Pound Cake

Photo: Ellen Silverman; Styling: Toni Brogan
Yield 6 servings (serving size: 2 cake slices, 1/3 cup raspberries, and about 2 tablespoons sauce)
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.


  • 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

Nutrition Information

  • calories 306
  • fat 8.2 g
  • satfat 3.5 g
  • monofat 2 g
  • polyfat 0.2 g
  • protein 4.1 g
  • carbohydrate 56.3 g
  • fiber 4.4 g
  • cholesterol 1 mg
  • iron 3.6 mg
  • sodium 217 mg
  • calcium 41 mg

How to Make It

  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.