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HERSHEY’S Syrup Chocolate RaspberryHERSHEY’S Syrup Chocolate Raspberry
HERSHEY’S Syrup Chocolate Raspberry
HERSHEY’S Syrup Chocolate Raspberry
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.
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Recipe - Price Rite Marketplace Corporate
HERSHEY’SSyrupChocolateRaspberry.jpg
HERSHEY’S Syrup Chocolate Raspberry
Prep Time20 Minutes
Servings12
Cook Time30 Minutes
Ingredients
1/4 tsp baking powder
1 1/2 cups HERSHEY'S Syrup
4 eggs
1 cup sugar
2 cup butter or margarine (3 sticks) , softened
1 cup all-purpose flour
2 cups powdered sugar
2 tbs raspberry-flavored liqueur
1/4 cup raspberry preserves
1 cup chocolate chips
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 ( follow recipe below ) on cake. Cover; refrigerate. Pour CHOCOLATE GLAZE (follow recipe below) over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert. About 12 servings.

 

For the 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.

 

For the 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.

 

20 minutes
Prep Time
30 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
1/4 tsp baking powder
Bowl & Basket Double Acting Baking Powder, 8.1 oz
Bowl & Basket Double Acting Baking Powder, 8.1 oz
$1.99$0.25/oz
1 1/2 cups HERSHEY'S Syrup
Hershey's Chocolate Syrup, 24 oz
Hershey's Chocolate Syrup, 24 oz
$2.99$0.12/oz
4 eggs
Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz
Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz
$5.99$0.50 each
1 cup sugar
Wholesome Pantry Organic Pure Cane Granulated Sugar, 32 oz
Wholesome Pantry Organic Pure Cane Granulated Sugar, 32 oz
$3.89$1.94/lb
2 cup butter or margarine (3 sticks) , softened
Land O Lakes Salted Butter, 4 count, 1 lb
Land O Lakes Salted Butter, 4 count, 1 lb
$5.99$5.99/lb
1 cup all-purpose flour
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
$1.19$0.60/lb
2 cups powdered sugar
Domino Premium Cane Powdered Sugar, 16 oz
Domino Premium Cane Powdered Sugar, 16 oz
$1.69$1.69/lb
2 tbs raspberry-flavored liqueur
Not Available
1/4 cup raspberry preserves
Wholesome Pantry Organic Raspberry Preserves, 12.35 oz
Wholesome Pantry Organic Raspberry Preserves, 12.35 oz
$2.79$0.23/oz
1 cup chocolate chips
Hershey's Milk Chocolate Chips, 11.5 oz
Hershey's Milk Chocolate Chips, 11.5 oz
$2.99$0.26/oz

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 ( follow recipe below ) on cake. Cover; refrigerate. Pour CHOCOLATE GLAZE (follow recipe below) over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert. About 12 servings.

 

For the 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.

 

For the 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.