Recipe - Lbi Pound Cake

1 Frozen pound cake (16
serving size)
1 small Jar raspberry preserves
1 small Can peach slices in heavy
syrup, drained
Whipped cream

Slice the pound cake lengthwise into three layers (ie. first slice off the
top, then the bottom). Spread the raspberry preserves in between the 3
layers, and reassemble the pound cake.

Cut the cake in half, and refreeze one half. Slice the rest into 8 pieces
(each piece should have 3 layers with preserves in between). Place a peach
slice on top of each piece and top with a dollop of whipped cream.

Source: Lisa Clarke

The Chef's Comments: "Friday night, at around 11:30, Neil and I packed a
bag, hopped in the car, and went to his parents' Long Beach island house.
The weren't going down until Saturday night, so we had a nice day to
ourselves. Anywa, I decided i was in the mood to cook supper Staruday night
for the 2 of us. After dinner, I knew several more people would be showing
up in a few hours, and i still felt like experimenting, so I scrounged
around the kitchen some more and came up with a dessert that turned out to
be a big hit." Lisa

From: Lisa Date: 080496 (14:39) The Polka Dot Cottage, a BBS with a taste
of home. 12018223627.

Posted to MCRecipe Digest V1 #712 by Lisa Clarke lisa@gaf.com on Aug 1,
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