Photo: Ellen Silverman; Styling: Toni Brogan
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.

How to Make It

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.

Ratings & Reviews

kuka11's Review

June 18, 2013

polanca's Review

June 24, 2010

irishmaiden222's Review

January 22, 2010
I needed an easy dessert and this fit the bill nicely. I made it exactly as written and it was a huge hit. I have some of the sauce left over and can't wait to try it on vanilla bean ice cream!

3.5 stars

May 19, 2017
Super easy dessert. The sauce didn't really show off the liquor so could be skipped if you don't have it on hand. We served it with strawberries tonight instead of the raspberries. Would make again.