Easy Dessert- Raspberry Pound Cake Stack

This week beautiful raspberries were on sale for $1 a container at Kroger. I grabbed a pack on my walk through the grocery store, & tried to figure out something easy to do with them for dessert.  This is what I came up with. It's not overly inventive or fun...but the results were pretty tasty.

Delicious & Easy

Raspberry Pound Cake Stack

Serves 2, Prep time= 5 minutes

Ingredients

Ingredient Lineup

• 4 thin slices of Sara Lee pound cake
• 1 small carton of raspberries
• 4 oz heavy whipping cream
• 1.5-2 t. of vanilla bean sugar (or substitute 1-1.5 t. of sugar & 1/4 t. vanilla)
• 2 squares of Lindt Dark Chocolate with a touch of sea salt

Directions

1. Rinse the raspberries & gently dry them.  
2. Place the cream & the vanilla sugar in a small mixing bowl.  Whisk until cream sets & it forms soft peaks.
3. Place 2 of the slices of pound cake side by side on a plate. Layer on 1/2 of the raspberries. Place a dollop of whipped cream on top of the raspberries.
4. With a paring knife thinly shave or chop the dark chocolate (you can also use a cheese knife/slicer). Sprinkle this on top of the whipped cream.
5. Repeat for the 2nd dessert & serve

Great end to a work week