Chocolate Raspberry Dessert            
Posted by: Tuddles Sat, 5 Feb 2005, at 4:23 p.m.
 

Ingredients:
4 eggs
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

Directions:
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.