Chocolate Cream Angel Slices With Berry Sauce

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 21 ounces blackberry pie filling (i used 21 oz. from a 32 oz. size can, by berry, berry farms)
• 1 cup frozen blackberrie (from 12-14 oz bag)
• 2 tablespoons amaretto liqueur
• 1 tablespoon toasted almond, chopped powder fine
• 2 ounces semisweet chocolate
• 1 cup non-dairy whipped topping or 1 cup whipping cream
• 1 tablespoon amaretto
• 1 loaf poundcake (about 7x7x3-inch) or 1 loaf angel food cake (about 7x7x3-inch)
• 8 teaspoons chocolate flavored syrup
• 1 -2 tablespoon toasted almond, chopped fine

Recipe

• 1 in small bowl, mix all sauce ingredients.
• 2 cover; refrigerate until serving time.
• 3 in 1 quart saucepan, heat chocolate over low heat, stirring occasionally, just until melted.
• 4 remove from heat.
• 5 stir in 1/4 cup of the whipped topping or whipping cream.
• 6 in medium bowl, add remaining whipped topping(instructions for whipping cream follow) with chocolate mixture and amaretto.
• 7 serve immediately, or cover and refrigerate.
• 8 to serve, cut cake into 8 slices; place on individual dessert plates.
• 9 spoon about 1/3 cup sauce over each slice.
• 10 top with about 1/4 cup chocolate cream mixture; drizzle with 1 teaspoon chocolate syrup, and, if desired, garnish with a sprinkling of toasted almonds.
• 11 *if using whipping cream, beat remaining 3/4 cup with electric mixer on high speed until stiff peaks form. then beat in chocolate mixture and amaretto. serve immediately, or cover and refrigerate up to 2 hours, only.