Deep Dish Chocolate-Raspberry-Whipped Cream Cake

• 3 cups cold heavy whipping cream
• 2 tsp. vanilla
• 1 tbsp. raspberry liqueur (optional)
• 3 tbsp. confectioners' sugar
• 1 (12 oz.) lb. cake, ends removed, cut into 18 slices
• 4 oz. semisweet chocolate, melted
• 2 cups fresh raspberries

1. Beat the cream, vanilla, liqueur (if using) confectioners sugar in a large bowl of an electric mixer on medium speed until firm peaks form.
2. Line the bottom of a two or three quart glass bowl with cake slices.
3. Spread one half of the whipped cream evenly over the cake.
4. Drizzle half of the melted chocolate over the cream.
5. Scatter 1/2 cup of the raspberries over the chocolate placing some raspberries around the outside edge of the bowl.
6. Add a layer of cake slices.
7. Spread another 1/2 cup of the whipped cream, the remaining chocolate and another 1/2 cup of the raspberries over Add a third layer of cake slices and the remaining whipped cream.
8. Scatter the remaining one cup of raspberries over the top.
9. Chill at least three hours or overnight.
10. Serve cold.
11. Use a large spoon to serve the cake digging down to the bottom of the bowl for each serving.

cold heavy whipping cream, vanilla, raspberry liqueur, sugar, cake, semisweet chocolate, fresh raspberries

Taken from www.foodgeeks.com/recipes/6612 (may not work)