Make Ganache Filling: In medium, heavy saucepan, bring cream and syrup to a simmer. Remove from heat. Stir in chips and vanilla, let stand 2 minutes. Whip until smooth. Cover and chill 1-1/2 hours or until spreading consistency (stir occasionally). Beat until fluffy. Easily frosts tops 9" double-layer cake.

Assembly: Using the Entenmann's All Butter Loaf or a home-made pound cake, slice the cake horizontally into four layers. Assemble with ganache between each layer; do not frost top of cake. Refrigerate until ready to serve.

Presentation: Slice each cake into 10 slices. Garnish with 2 Tablespoons whipping cream and three fresh raspberries. You can add a mint leaf or two if you like for color contrast.

Substitution: You can also garnish the cake with a few cherries from a can of cherry pie filling if no raspberries are available, or a fresh strawberry, sliced up to the leaf in five slices and fanned on top of the slice of cake.