Recipe by Rita~
Great to place into a cooked cake that you pierce holes throughout then follow with frosting. Pour over pancakes, french toast or ice cream. Layer it into a trifle. Endless options.
Top Review by KateL
5 Stars, what an easy and delicious dessert sauce, I love the little "bite" from the Chambord. I used this on top of a white cake experiment, testing the use of a silicone Bundt pan without any greasing or flouring, as recommended by the silicone pan manufacturer. My Bundt cake did not release correctly, as documented in http://www.recipezaar.com/bb/viewtopic.zsp?t=272915&postdays=0&postorder=asc&start=0, so I did not poke holes in the cake to let the glaze seep in. The glaze was terrific, thanks for sharing. Made for October 2008 Veg*n Swap.