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.
Heat oven to 350°F. Grease 13x9x2-inch baking pan.
Combine flour, sugar, butter, eggs and baking powder 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. 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.
* 1/4 cup raspberry preserves mixed with 1 teaspoon water may be substituted for the raspberry-flavored liqueur.
* One 16-oz. can HERSHEY'S Syrup contains 1-1/2 cups syrup.
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.)
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.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.