Recipe - Black Satin Chocolate Raspberry Cake Pt 3

See part 1

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 Prodigy's Recipe Exchange Newsletter by docden
docden@mnl.vlink.net on Jul 29, 1997