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CHOCOLATE RASPBERRY POUND CAKE
Outdoor
1 pt. fresh raspberries or 1 (10 oz.) pkg. unsweetened frozen raspberries, thawed) 1 to 2 Tbsp. sugar (to taste) 1 pound cake 2 Tbsp. margarine 1/3 C. miniature chocolate chips Fresh raspberries (optional)
This dessert is prepared on a charcoal or gas grill. In a food processor or blender, combine raspberries with sugar to taste and puree until smooth. Cover and refrigerate until serving time. Prepare a medium-hot fire or use an existing fire that burned a little past white-hot. Clean grill with a wire brush to remove any food or ash particles. Shortly before grilling, cover each of 6 to 8 dessert plates with 1 to 2 tablespoons raspberry puree. Cut cake into 8 slices, 1/2 to 3/4 inch thick, and brush both sides with melted margarine. Place on grill, set 4 to 6 inches from coals, and grill until lightly browned on bottom (about 1 to 2 minutes). Turn cake over and immediately sprinkle about 2 teaspoons miniature chocolate chips over each slice. Use a knife or long metal spatula to gently spread chips over cake as they melt. Grill until second side is lightly browned, about 1 to 2 minutes longer. Set cake on raspberry puree and garnish with fresh raspberries, if desired.
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