|3||c||Cold heavy whipping cream|
|1||tb||Raspberry liqueur (optional)|
|12||oz||Pound cake - ends removed cut into 18 slices|
|4||oz||Semisweet chocolate, melted|
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.