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Title: Deep Dish Chocolate-Raspberry-Whipped Cream Cake
Categories: Cake
Yield: 1 Cake

3cCold heavy whipping cream
1tbRaspberry liqueur (optional)
3tbConfectioners sugar
12ozPound cake - ends removed cut into 18 slices
4ozSemisweet chocolate, melted
2cFresh raspberries

Beat the cream, vanilla, liqueur (if using) confectioners sugar in a large bowl of an electric mixer on medium speed until firm peaks form.

Line the bottom of a two or three quart glass bowl with cake slices.

Spread one half of the whipped cream evenly over the cake. Drizzle half of the melted chocolate over the cream. Scatter 1/2 cup of the raspberries over the chocolate placing some raspberries around the outside edge of the bowl.

Add a layer of cake slices. Spread another 1/2 cup of the whipped cream, the remaining chocolate and another 1/2 cup of the raspberries over Add a third layer of cake slices and the remaining whipped cream. Scatter the remaining one cup of raspberries over the top.

Chill at least three hours or overnight. Serve cold.

Use a large spoon to serve the cake digging down to the bottom of the bowl for each serving.