For Whipped Cream Frosting: 1 pt Heavy whipping cream
6 tb Powdered sugar
2 ts Vanilla, or liqueur
For Raspberry Sauce: 10 oz Frozen raspberries in syrup
1 tb Cornstarch
DIRECTIONS: Whipped Cream Frosting: Whip cream with sugar and vanilla or liqueur. Spread over top of one layer cake. Serve with raspberry or fudge sauce. Raspberry sauce: Thaw raspberries. Thicken by cooking with the cornstarch. Chill and serve over (or along side) cake with whipped cream. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin
