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HERSHEY’S Syrup Chocolate Raspberry Dessert Recipe

Things You'll Need

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup (1 stick) butter or margarine, softened
  • 4 eggs
  • 1/4 teaspoon baking powder
  • 1-1/2 cups HERSHEY'S Syrup*
  • RASPBERRY CREAM CENTER (recipe follows)
  • CHOCOLATE GLAZE (recipe follows)

How to Make

  • 1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
  • 2. Combine flour, sugar, butter, eggs and baking powder 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. About 12 servings.
  • 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 color may be added, if desired.)
  • * 1/4 cup raspberry preserves mixed with 1 teaspoon water may be substituted for the raspberry-flavored liqueur.
  • CHOCOLATE GLAZE: Melt 6 tablespoons butter or margarine and 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly.
  • * One 16-oz. can HERSHEY'S Syrup contains 1-1/2 cups syrup.