Hershey's Chocolate Raspberry Dessert

"I cut this recipe out of a magazine. I've never made it, but it looks and sounds amazing! There is a note on the recipe that says you can substitute 1/4 cup raspberry preserves and 1 teaspoon of water for the raspberry-flavored liqueur. It also gives the option of making a Double Raspberry Chocolate Dessert by substituting Hershey's Raspberry Chips for the Semi-Sweet Chocolate Chips. ***Prep time does not include several hours of chilling. And since I have never made this dessert, I had to guess at the prep and cook times."
 
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Ready In:
1hr
Ingredients:
12
Yields:
1 cake
Serves:
12
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ingredients

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directions

  • Heat oven to 350 degrees. Grease a 13x9x2-inch baking pan.
  • Combine flour, sugar, 1/2 cup butter, baking powder and eggs in large bowl; 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.
  • Meanwhile, prepare the raspberry cream center: Combine powdered sugar, 1/2 cup butter and raspberry liqueur in a small bowl; beat until smooth. (A few drops of red food coloring can be added, if desired.).
  • Spread the raspberry cream onto the cooled cake. Cover and refrigerate several hours or until chilled.
  • For the chocolate glaze topping: Melt the butter and chocolate chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly. Pour glaze over chilled dessert. Cover; refrigerate at least 1 hour before serving.
  • Be sure to cover and refrigerate leftovers.

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