DOBOSCH TORTE

1 (16 oz.) Sara Lee frozen pound cake
1 1/2 cups strained raspberry preserves
2 cups semi sweet chocolate chips
1 cup sour cream
1 teaspoon vanilla
2 teaspoons raspberry, cherry, or orange liqueur

Carefully slice the frozen pound cake into five or six horizontal layers (This should be done while frozen). Spread each layer with the preserves, stacking the layers evenly on top of one another.

In a double boiler, over hot water, melt the chocolate chips with the sour cream.

Remove from heat and stir in the vanilla and liqueur. Reserve 2/3 cup of the frosting (for decorating to serve). Spread the remaining warm chocolate over the top and sides of the cake. Refrigerate.

Just before serving, fit a pastry bag with a decorative tip, and fill with the cooled chocolate mixture. Pipe a decorative border on the top and sides
of the cake.

Serves 10-12
Adapted from unknown source