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1. Heat oven to 350°F. Grease 13×9×2-inch baking pan.
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2. Combine flour, sugar, butter, baking powder and eggs in large bowl; beat until smooth. Add syrup; blend thoroughly. Pour batter into prepared pan.
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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.
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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 coloring may be added, if desired.) *1/4 cup raspberry preserves mixed with 1 teaspoon water may be substituted for the raspberry-flavored liqueur.
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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.
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