Black satin chocolate raspberry cake pt 3

Yield: 10 Servings

Measure Ingredient
\N \N See part 1

2.Set the cake down onto a work surface. Fill a pastry bag fitted with a large closed star tip (such as Ateco #5) with the reserved frosting. Pipe a reverse shell border around the top edge of the cake. Store the cake under a cake dome at room temperature for up to 3 days.

3.To serve, decorate a dessert plate with some of the raspberry sauce. Lay a slice of cake on top of the sauce. Garnish with fresh raspberries.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by docden <docden@...> on Jul 29, 1997

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