Directions

1. Trim crust, top and sides from the pound cake. Cut lengthwise into thirds. Set aside. Place the preserves in 2-cup (500 mL) measure. Microwave at High 1 ½ to 2 minutes, or until hot and bubbly. Press through wire strainer into small bowl. Discard pulp. Add 1 tbsp (15 mL) brandy to strained liquid. Set aside.
2. To assemble cake, place bottom layer on wire rack. Spread with 2 tbsp (25 mL) strained preserves. Add second layer and spread with 2 tbsp (25 mL) strained preserves. Add top layer. Spread top and sides with remaining preserves. Refrigerate about 1 hour.
3. To prepare chocolate frosting, place butter, remaining 1 tbsp (15 mL) brandy and the corn syrup in 2-cup (500 mL) measure. Microwave at High 1 ½ to 2 minutes, or until butter melts and mixture just comes to a boil. Add chocolate, stirring to melt. Cool until warm. Spread top and sides of cake with frosting. Refrigerate about 30 minutes, or until frosting is firm. Transfer to serving plate.