1 package (10-3/4 ounces) frozen pound cake 1 container (8-ounces) whipped cream cheese 3 Tbs powdered sugar 2 Tbs orange juice 1-1/2 cups fresh blueberries, divided 1 cup sliced fresh strawberries Raspberry-Orange Sauce 3/4 cup seedless raspberry jam 6 Tbs orange juice
1 Slice frozen pound cake lengthwise in three layers; arrange in a single layer on a cookie sheet with top layer cut side up. Pierce layers with fork tines. Spread each with 2 tablespoons of the Raspberry-Orange Sauce; let stand 10 to 15 minutes so that the cake absorbs the sauce. 2 Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended. Assemble cake 1 Place bottom layer on a serving plate; spread evenly with a third of the cream cheese mixture. Arrange a third of the blueberries evenly over cream cheese. Drizzle about 1 tablespoon Raspberry-Orange Sauce over blueberries. Repeat with center slice of cake. Place top layer cut side down; spread with remaining cream cheese mixture. Decorate cake to resemble an American flag using remaining blueberries and the strawberries. Serve with remaining Raspberry-Orange Sauce. Raspberry-Orange Sauce 1 Stir together until smooth 3/4 cup seedless raspberry jam and 6 tablespoons orange juice.
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