Black Satin Chocolate Raspberry Cake Pt 3

Black Satin Chocolate Raspberry Cake Pt 3 Ingredients

See part 1

Instructions for Black Satin Chocolate Raspberry Cake Pt 3

2.Set the cake down onto a work surface. Fill a pastry bag fitted with a large closed star tip (such as Ateco #5) with the reserved frosting. Pipe a reverse shell border around the top edge of the cake. Store the cake under a cake dome at room temperature for up to 3 days. 3.To serve, decorate a dessert plate with some of the raspberry sauce. Lay a slice of cake on top of the sauce. Garnish with fresh raspberries. Posted to TNT - Prodigys Recipe Exchange Newsletter by docden on Jul 29, 1997

Main Ingredient: CakeCuisine: Uncategorized

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