Hershey's Chocolate Raspberry Dessert |
|
 |
Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
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. Ingredients:
1 cup all-purpose flour |
1 cup sugar |
1/2 cup butter, softened |
4 eggs |
1/4 teaspoon baking powder |
1 1/2 cups hershey's syrup |
2 cups powdered sugar |
1/2 cup butter, softened |
2 tablespoons raspberry liqueur |
red food coloring (optional) |
6 tablespoons butter |
1 cup semi-sweet chocolate chips |
Directions:
1. Heat oven to 350 degrees. Grease a 13x9x2-inch baking pan.
2. 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.
3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
4. 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.).
5. Spread the raspberry cream onto the cooled cake. Cover and refrigerate several hours or until chilled.
6. 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.
7. Be sure to cover and refrigerate leftovers.
|
|