Grilled Pound Cake with Raspberry Honey Creme and Chantilly

Dollop the cream on top of these grilled cake slices and garnish with fresh raspberries and mint!

Ingredients

• 6 slices pound cake, 1-inch thick
• Melted butter or oil
• 1 (12-ounce) jar Raspberry Honey Creme
• 1 cup heavy whipping cream
• 1/4 cup sugar
• 1 teaspoon pure vanilla extract
• 1 cup fresh raspberries
• 6 mint sprigs

Directions

1. To prepare the pound cake: Brush both sides of each slice with melted butter or oil. Preheat a grill to high and quickly grill cake slices until lightly toasted. While warm, drizzle with Raspberry Honey Creme as desired.
2. To prepare Chantilly: Pour whipping cream into a chilled bowl of an electric mixer. Using the wire whip, begin beating the cream until it thickens slightly, then gradually add sugar, then vanilla, and continue beating until stiff peaks form. Dollop cream on top of cake slices and garnish with fresh raspberries and mint. Serve at once.