Categories: Cakes, Sauces 
      Yield: 6 servings 
  
           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. 
   
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco 
   
  From: Sallie Austin