Recipe courtesy of Rachael Ray
Heavenly Hazelnut Pound Cake
Total:
5 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
5 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Blackberries and raspberries, for garnish

Lightly toast the almonds in a small skillet. Set aside to cool.

Cut the pound cake in half, horizontally. Spread the chocolate spread on the cut side of both cake pieces. Sprinkle with toasted almonds. Then place the top half of the cake back onto the bottom half.

In a medium-sized bowl, combine the whipped cream, orange liqueur and the zest. Cut the pound cake into 1-inch slices and serve with the whipped cream, blackberries and raspberries.

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