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Epicurious

Bottom of the Container Pound Cake with Dessert Sauce

Recipe information

  • Yield

    serves 8

Ingredients

Bottom of the container of fruit sorbet or of vanilla or chocolate ice cream, up to 1/2 cup
1 pint strawberries, hulled and chopped
1/2 pint raspberries
1/2 pint blackberries
A nip of orange liqueur, such as Grand Marnier, 2 ounces
1 pound cake
Whipped cream
Zest of 1 lime

Preparation

  1. Step 1

    Melt the sorbet or ice cream for 20 seconds on high in the microwave. In the bottom of the ice cream container, mash 5 or 6 strawberries, raspberries, and blackberries with a fork until combined. Add the nip of liqueur, replace the container top, and give it a good shake.

    Step 2

    Slice the cake into 8 pieces and cut each slice into 3 sticks. Divide the cake pieces equally among 8 dessert cups or martini glasses. Spoon the sauce over the cake, top with the remaining berries and with whipped cream, and garnish with lime zest.

Rachael Ray's Look + Cook
TagsDessertSauceGrand MarnierLiqueurAlcoholBeveragesStrawberryBerryFruitBlackberryRaspberryNut FreeEasyQuick30 Minutes or LessMicrowaveCookbooks
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