Raspberry Cream Delight

Directions

1. 1
   Whip heavy cream, sugar, and extract.
2. 2
   Save 3/4 of frosting for later, fold raspberries into the 1/4 of frosting mixture.
3. 3
   Cut your pound cake in half horizontally.
4. 4
   Scoop the centers out, leaving 1/2 inch rims.
5. 5
   Spread the raspberry/frosting mixture in the centers, place the halves together.
6. 6
   Frost the pound cake with the 3/4 of cream you saved from the beginning.
7. 7
   Top with a few extra berries for a touch of creativity.