Chocolate Raspberry Pound Cake Tea Sandwiches

Today I bring you some delicious Chocolate Raspberry Tea Sandwiches

from a cookbook called Gale Gand's just a bite. She starts out this recipe

by saying "A platter of these finger-size sandwiches, festively striped with

yellow cake, pink filling, and dark chocolate, is an instant tea party. 

Kids and grown-ups love them equally, and they are outrageously

easy to make." It sounded like such a fun recipe, I had to make them!!

I made the pound cake the night before so it would be easier to 

put together. You could also get Sara Lee to bake your

pound cake, it would be even easier!!

I just melted my chocolate in the microwave, stirring at

2 minute intervals. Then I spread the chocolate on 

all slices. The chocolate forms a barrier that keeps

the sandwiches from getting soggy.

Spread the raspberry filling on one half, sandwich together,

trim crusts, and cut into three 1-inch-wide "fingers."

When I made the filling, I thought it might need just a 

little more honey so I added another tablespoon. I

wouldn't suggest doing this because it made the 

mixture more liquid, then when I cut the sandwiches

into fingers the filling didn't cut as neatly.

POUND CAKE TEA SANDWICHES

adapted from Gale Gand's just a bite

For the Cake:

Grease & Line a 6 cup loaf pan with

parchment paper

4 eggs

10 tbsp unsalted butter, melted

(or 2/3 cups vegetable oil)

1 1/3 cups sugar

1 tsp vanilla extract

2 cups AP flour

2 tsp baking powder

2/3 cup milk

4 oz semi-sweet chocolate, melted

(I had to double this amount - 8oz)

For the filling:

8 oz cream cheese, room temp

1 tbsp honey

1/2 cup raspberries

Heat oven to 350 degrees. Beat the eggs in a mixer fitted

with a whisk attachment until fluffy & light. With the mixer

running, drizzle in the butter or oil. Add the sugar & mix.

Add the vanilla & mix. Combine flour & baking powder.

With the mixer running at low speed, add about a third

of dry ingredients to egg mixture & mix. Then add half

the milk & mix. Add another third of dry ingredients &

mix. Add remaining milk & mix. Add remaining dry

ingredients and mix until smooth. Pour the batter into

the pan and bake until the cake springs back in the center

when touched, about 40 minutes. (mine took another 15

minutes.) Let the cake cool in the pan on a wire rack.

Use a serrated knife to cut the cake into 1/2" thick

slices. Spread one face of each slice of cake with melted

chocolate; this is to coat and waterproof the cake.

Place in refrigerator to set while you make the filling.

In a food processor, blend the cream cheese, honey, 

and raspberries until smooth and spreadable. Spread

the cream cheese mixture over the chocolate on half

of the cake slices. Top each one with another slice of

cake, chocolate side down. Use a serrated knife to cut

the brown crusts off the sandwiches and then cut each

sandwich into three 1-inch-wide "fingers." Turn the

sandwiches on their sides to show off the stripes

and serve. Makes about 24 sandwiches.

This recipe is perfect for Easter Teas and Brunches! I garnished

my plate with some pretty flowers from my garden. 

Happy Spring!! xo