Citrus Heart Pound Cake w/ Raspberries & Whipped Cream
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Ingredients:
½ Of A Box Of Betty Crocker Lemon Cake Mix
2 Tbs Triple Sec
1-2 Cups Orange Juice
1 Pint Raspberries
Whipping Cream
Chocolate Shavings For Garnish
Prepare cake by following the directions on the back of the box substituting orange juice for the water it calls for. Since you are only making half a cake do not forget to cut the amounts of all the ingredients in half. Mix in triple sec. Pour mixture ina greased cake pan and bake for 12 minutes at 350 degrees.

When cake is cool, slice into single serving size square blocks about 1/2 inch thick. Stack the blocks with plastic wrap between each piece. Freeze over night. The following day carve them into heart shapes of equal size.

Place the first layer of cake on a dessert plate. Outline with whipped cream. (you can either whip your own cream and put it in a pastry bag or use the canned whipped cream) place raspberries in center of the heart and top with another layer. Repeat this process until you have three layers. Garnish with chocolate shavings. One cake serves two.

** Make your own triple sec by pouring 2 tbs of brandy over 1 tbs of orange zest.

** If you are whipping your own cream, add a tbs of orange zest for an extra kick.

Eric Petersen