Chocolate Raspberry Dessert
Posted by: Tuddles Sat, 5 Feb 2005, at 4:23 p.m.
1 cup all-purpose flour
RASPBERRY CHOCOLATE GLAZE (recipe follows)
1-1/2 cups (16-oz. can) HERSHEY'S Syrup
RASPBERRY CREAM CENTER (recipe follows)
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1/4 teaspoon baking powder
Heat oven to 350°F. Grease 13x9x2-inch baking pan. In large bowl, combine flour,
sugar, butter, eggs and baking powder; beat until smooth. Add syrup; blend
thoroughly. Pour batter into prepared pan. Bake 25 to 30 minutes or until wooden
pick inserted in center comes out clean. Cool completely in pan on wire rack.
Spread RASPBERRY CREAM CENTER on cake. Cover; refrigerate. Pour RASPBERRY
CHOCOLATE GLAZE over chilled dessert. Cover; refrigerate at least 1 hour before
serving. Cover; refrigerate leftover dessert. About 12 servings.
RASPBERRY CREAM CENTER: In small bowl, combine 2 cups powdered sugar, 1/2 cup (1
stick) softened butter or margarine and 2 tablespoons raspberry-flavored
liqueur*; beat until smooth. ( A few drops red food color may be added, if
desired.) * 1/4 cup raspberry preserves and 1 teaspoon water may be substituted
for the raspberry-flavored liqueur.
RASPBERRY CHOCOLATE GLAZE: In small saucepan over very low heat, melt 6
tablespoons butter or margarine and 1 cup HERSHEY'S Raspberry Chips. Remove from
heat; stir until smooth. Cool slightly.