Mocha Chocolate Sauce with Pound Cake

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.

Yield: 6 servings (serving size: 2 cake slices, 1/3 cup raspberries, and about 2 tablespoons sauce)

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

Preparation

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.

Nutritional Information

Calories:

306

Fat:

8.2g (sat 3.5g,mono 2g,poly 0.2g)

Protein:

4.1g

Carbohydrate:

56.3g

Fiber:

4.4g

Cholesterol:

1mg

Iron:

3.6mg

Sodium:

217mg

Calcium:

41mg