Holiday Desserts: Drab-to-Fab Chocolate Cake

There are infinite ways to glam up a chocolate cake.  Let your creativity flow - fruit, peppermint, chocolate chip mint, candy bar, hazelnut, almond, cherry, orange...I can keep going.  It's always good to have a "go to sauce" for your desserts.  Here is my Raspberry Coulis recipe.  Coulis is fancy french term for a pureed and strained fruit sauce.  Fill your squeeze bottle with this sauce and make a pretty plate.

Tina's Raspberry Coulis
* 16 oz. bag frozen raspberries (about 2 cups)
*  1/2 cup granulated sugar
*  1/2 cup water
*  1 TBS Chambord Raspberry liquor

Place all of the ingredients into a saucepan.  Stir to combine.  Bring the mixture to a boil.  Mash up the berries as the mixture boils.  Once all of the berries are broken up, turn off the heat and let the mixture cool.  Once cool, blend the sauce up until it's smooth.  Strain through a fine mess sieve.  Raspberries have tiny seeds that will not get blended up so they must be strained or else they'll block your squeeze bottle.  

Yield: 1 cup