Topping
6 tablespoons butter or margarine
1 cup Hershey's semisweet chocolate chips
Preheat oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking pan.
Base: Combine flour, sugar, 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.
Prepare Raspberry Cream Center; spread on cake. Cover, refrigerate several hours or until chilled.
Topping: Melt butter and chocolate chips in small saucepan over very low heat. Cool slightly. Pour glaze over chilled dessert. Cover, refrigerate at least 1 hour before serving. cover and refrigerate leftovers.
Raspberry Cream Center
2 cups confectioners' sugar
1/2 cup (1 stick) softened butter or margarine
2 tablespoons raspberry flavored liqueur (or substitute 1/4 cup raspberry
preserves plus 1 teaspoon water)
Couple drops red food coloring (optional)
Combine confectioners' sugar, butter or margarine and raspberry flavored liqueur. Beat until smooth. Add red food coloring, if desired, for a pink color filling.
Double Raspberry Chocolate Dessert: Substitute Hershey's raspberry chips for the semisweet chocolate chips in topping. |
digg us! | 
del.icio.us | 
stumble us! 
