Chocolate Raspberry Pound Cake
Ingredients
1 pt. fresh raspberries or 1 (10 oz.) pkg. unsweetened frozen raspberries, thawed)
1 to 2 Tbsp. sugar (to taste)
1 pound cake
2 Tbsp. margarine
1/3 C. miniature chocolate chips
Fresh raspberries (optional)
Cooking Instructions
This dessert is prepared on a charcoal or gas grill. In a food processor or blender, combine raspberries with sugar to taste and puree until smooth. Cover and refrigerate until serving time. Prepare a medium-hot fire or use an existing fire that burned a little past white-hot. Clean grill with a wire brush to remove any food or ash particles. Shortly before grilling, cover each of 6 to 8 dessert plates with 1 to 2 tablespoons raspberry puree. Cut cake into 8 slices, 1/2 to 3/4 inch thick, and brush both sides with melted margarine. Place on grill, set 4 to 6 inches from coals, and grill until lightly browned on bottom (about 1 to 2 minutes). Turn cake over and immediately sprinkle about 2 teaspoons miniature chocolate chips over each slice. Use a knife or long metal spatula to gently spread chips over cake as they melt. Grill until second side is lightly browned, about 1 to 2 minutes longer. Set cake on raspberry puree and garnish with fresh raspberries, if desired.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)