Mocha Chocolate Sauce with Pound Cake

By Shelly17

From Cooking Light, November 2009: An easy, versatile chocolate sauce dresses up store-bought pound cake for a simple dessert offering. For a festive fondue dessert, substitute an orange-flavored liqueur like Triple Sec for the coffee-flavored one (or omit the liqueur altogether), and dunk fresh orange sections, dried apricots, marshmallows, or pretzel rods into the sauce. Or make this as a topping for reduced-fat ice cream.

Ingredients

• 1/3 cup whole milk
• 3 ounces premium-quality semisweet chocolate, chopped
• 1/2 cup powdered sugar
• 1 1/2 tablespoons light-colored corn syrup
• 1 tablespoon coffee-flavored liqueur
• 1/4 teaspoon vanilla extract
• 1 (10.75-ounce) loaf low-fat pound cake (such as Sara Lee), cut into 12 slices
• 2 cups raspberries

Details

Adapted from myrecipes.com

Preparation

Step 1

Heat milk in top of a double boiler over medium heat. Add chocolate to pan; cook 2 minutes or until smooth, stirring constantly. Stir in sugar, corn syrup, liqueur, and vanilla; cook 2 minutes or until smooth, stirring constantly with a whisk. Serve with pound cake and raspberries.