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Pound Cake + Raspberries + Vanilla Ice Cream = Heaven

April 25, 2012

Dessert time!

Thank you to Diane Carrasquillo, our fabulous pastry chef at Michael’s New York, for whipping up this gorgeous springtime dessert creation. A delightful individual pound cake, made with the finest French butter and baked in a perfect miniature bundt cake pan, stars. Scoops of the freshest raspberry sorbet and the creamiest vanilla ice cream, plus fresh-from-the-farmers’-market raspberries, complement it perfectly. Trust us: You’ll want to finish dinner with this one!

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