Chocolate Raspberry Dessert
Source of Recipe
HERSHEY'®S
Makes about 12 servings
Ingredients
1 cup all-purpose flour
1 cup sugar
1/2 cup (1 stick) butter or margarine, softened
1/4 teaspoon baking powder
4 eggs
1-1/2 cups (16-ounce can) HERSHEY'®S Syrup
Raspberry Cream Center (recipe follows)
Chocolate Glaze (recipe follows)
1. Heat oven to 350°F. Grease 13×9×2-inch baking pan.
2. Combine flour, sugar, butter, baking powder and eggs in large bowl; beat until smooth. Add syrup; blend thoroughly. Pour batter into prepared pan.
3. 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 Chocolate Glaze over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert.
Raspberry Cream Center Combine 2 cups powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tablespoons raspberry-flavored liqueur* in small bowl; beat until smooth. (A few drops red food coloring may be added, if desired.) *1/4 cup raspberry preserves and 1 teaspoon water may be substituted for the raspberry-flavored liqueur.
Chocolate Glaze Melt 6 tablespoons butter or margarine and 1 cup HERSHEY'®S Semi-Sweet Chocolate Chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly.
Double Raspberry Chocolate Dessert Substitute 1 cup HERSHEY'®S Raspberry Chips for Semi-Sweet Chocolate Chips in the Chocolate Glaze.
|
Â
Â
Â
|
member logon
