Recipe courtesy of Michele Urvater
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20 min
15 min
5 min
4 servings



Preheat the oven to 475 degrees. Set angel food cake slices on a baking sheet and toast in oven to make less spongy. Rinse and hull the strawberries and cut them in half (or rinse and dry the raspberries.)

Bring sugar, rum, water and chocolate to a simmer (sauce will be thin.) Remove from heat, add butter and cream.

Set angel food cake in center of plate; top with strawberries. Drizzle chocolate sauce over the top.

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