Melt the chocolate with half of the butter in a double boiler (or microwave – careful!). Arrange thinly sliced pound cake pieces in a greased shallow pan. Spoon half of the melted chocolate over the pound cake slices. Sprinkle with cinnamon and raisins (optional). Repeat this step with another layer of cake and the other half of the chocolate. Cover the chocolate with one last layer of cake.
Melt remaining butter. Beat in eggs and milk. Pour over cake and let stand for 30 minutes. Bake at 350 degrees Fahrenheit for approx. 50 minutes. Top with whip cream or ice cream or confectionary sugar.
Blend or slice peaches. Add peaches, water, sugar and cornstarch to a medium-sized pot. Bring to a boil and cook for 2 minutes.
For presentation, slice fresh, uncooked peaches on a slice of Plain Jane pound cake from Janie’s Cakes. Spoon on two or three tablespoons of hot glaze to the top of the cake. Add a dollop of chilled honey cream on the side and serve.
Honey Cream: combine ½ cup of chilled sour cream with 2 tsp local honey. Beat with a whisk until well blended. It’s that easy!
Preheat oven to 360 degrees. Cream butter, sugar and brown sugar until it is nice and fluffy. Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. Drop about two tablespoons of dough onto a baking sheet. Bake for 12-14 minutes until the edges are nice and golden brown. Allow the cookies to cool for 15 minutes.
Use Janie's Vanilla Buttercream to sandwich the cookies together, approximately 1 tablespoon per sandwich
Combine eggs, milk and salt. Whisk until thoroughly mixed. Dip cake slices in egg mixture making sure it is completely coated. Cook slices in a skillet over medium heat. Turn once until both sides are brown. So good, the syrup is optional.