Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Raspberry Fudge Cake




Source of Recipe


Elaine


List of Ingredients




1 C. All Purpose Flour
3/4 t. Baking Powder
1/4 t. Salt
4 oz. Unsweetened Chocolate Squares
4 oz. Semisweet Chocolate Squares, divided
3/4 C. Butter or Margarine
3/4 C. Sugar
1 C. Seedless Raspberry Jam, divided
1/4 C. Cherry Liqueur or Maraschino Cherry Juice
3 large Eggs
1 T. Butter or Margarine
Fresh Mint Sprigs for Garnish



Recipe



Grease a 9-inch springform pan, and dust with cocoa, set aside.

Combine flour, baking powder, and salt, set aside. Melt 3 semisweet chocolate squares, 4 unsweetened chocolate squares, and 3/4 cup butter in a heavy saucepan over low heat, stirring constantly.

Whisk together sugar, 3/4 C. jam, liqueur, and eggs in a large bowl; whisk in melted chocolate mixture and flour mixture. Pour into prepared pan. Bake at 350° F. for 40 to 45 minutes or until set.

Cool in pan on a wire rack for 10 minutes. Remove sides of pan, and cool cake completely on wire rack.

To serve, melt remaining 1 semisweet chocolate square and 1 tablespoon butter in a heavy saucepan over low heat, stirring constantly. Let stand 15 to 20 minutes or until a good consistency for drizzling.

Meanwhile, spread remaining 1/4 jam over top of cake. Slice Cake, and place on individual dessert plates. Drizzle chocolate glaze over slices.