Easy Pesto
INGREDIENTS:
For Whipped Cream Frosting: For Raspberry Sauce:
1 pt Heavy whipping cream 10 oz Frozen raspberries in syrup
6 tb Powdered sugar 1 tb Cornstarch
2 ts Vanilla, or liqueur
For Whipped Cream Frosting: For Raspberry Sauce:
1 pt Heavy whipping cream 10 oz Frozen raspberries in syrup
6 tb Powdered sugar 1 tb Cornstarch
2 ts Vanilla, or liqueur
DIRECTIONS: Whipped Cream Frosting: Whip cream with sugar and vanilla or liqueur. Spread over top of one layer cake. Serve with raspberry or fudge sauce.
Raspberry sauce: Thaw raspberries. Thicken by cooking with the cornstarch. Chill and serve over (or along side) cake with whipped cream.
Raspberry sauce: Thaw raspberries. Thicken by cooking with the cornstarch. Chill and serve over (or along side) cake with whipped cream.