Mocha Chocolate Sauce with Pound Cake

Photo: Ellen Silverman; Styling: Toni Brogan

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.

Yield: 6 servings (serving size: 2 cake slices, 1/3 cup raspberries, and about 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 306
  • Fat: 8.2g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.1g
  • Carbohydrate: 56.3g
  • Fiber: 4.4g
  • Cholesterol: 1mg
  • Iron: 3.6mg
  • Sodium: 217mg
  • Calcium: 41mg


  • 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


  1. 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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