• 1 chocolate or swirl pound cake
  • 1 pint raspberry sorbet, slightly softened
  • 1 jar store-bought chocolate sauce
  • Whipped cream for garnish
  • Raspberries for garnish


Serves: About 4-6 individual cakes


Empty out and clean six 15-ounce cans. Remove tops and bottoms with a can opener.

Slice the pound cakes width-wise into 1/2-inch slices. Use one of the cans to cut circles out of the cake slices. Place a sheet of plastic wrap on top of a can and slowly press a cake circle down to the bottom of the can, lining the inside of the can with plastic wrap. Place a scoop of raspberry sorbet down in the can so it rests on the cake circle that is inside the can.

Top with another cake circle creating a sandwich and give it a little press. Repeat the process creating 2 "sandwiches" in each can. Tuck the excess plastic wrap into the can to cover then place in the freezer to firm up for at least 1 hour or overnight.

When ready to serve, heat the chocolate sauce so it is warm. Gently remove each cake from the can by carefully pushing them out and removing the plastic wrap. Place each cake on a plate and pour the chocolate sauce over the top. Add some whipped cream or fresh raspberries for garnish.