HERSHEY’S Syrup Chocolate Raspberry Dessert

HERSHEY’S Syrup Chocolate Raspberry Dessert

This chocolate raspberry dessert, similar to a gateau recipe, will amaze anyone who tastes it. A raspberry cream center gives the petite dessert an upscale elegant richness that will have your family and friends hooked.

SKILL LEVEL
beginner
PREP
20 min
BAKE
30 min

Ingredients

  Amount Per Serving % DV *
Calories580
Calories from Fat250
Total Fat29 g45% DV
Saturated Fat18 g90% DV
Trans Fat1 g
Cholesterol130 mg43% DV
Sodium240 mg10% DV
Total Carbohydrates81 g27% DV
Dietary Fiber2.0 g8% DV
Sugars67 g
Protein6 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron8% DV
  Amount Per Serving % DV *
Calories580
Calories from Fat250
Total Fat29 g45% DV
Saturated Fat18 g90% DV
Trans Fat1 g
Cholesterol130 mg43% DV
Sodium240 mg10% DV
Total Carbohydrates81 g27% DV
Dietary Fiber2.0 g8% DV
Sugars67 g
Protein6 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron8% DV
1/4 teaspoonbaking powder
1-1/2 cupsHERSHEY'S Syrup *
4 eggs
CHOCOLATE GLAZE (recipe follows)
RASPBERRY CREAM CENTER (recipe follows)
1/2 cupbutter or margarine (1 stick) , softened
1 cupsugar
1 cupall-purpose flour

Directions

  • 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.
Ingredients sitting on a table

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