Chocolate Raspberry Dessert

Double Raspberry Chocolate Decadence: Substitute Hershey's raspberry chips for the semisweet chocolate chips in topping.



  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) butter, softened
  • 4 eggs
  • 1/4 teaspoon baking powder
  • 1 1/2 cups Hershey's chocolate flavor syrup

Raspberry Cream Center

  • 2 cups confectioners' sugar
  • 1/2 cup (1 stick) softened butter or margarine
  • 2 tablespoons raspberry flavored liqueur (or substitute 1/4 cup raspberry preserves plus 1 teaspoon water)
  • Couple drops red food coloring (optional)


  • 6 tablespoons butter
  • 1 cup Hershey's semisweet chocolate chips


  1. Heat oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking pan.
  2. Base: Combine flour, sugar, butter, baking powder and eggs in large bowl. Beat until smooth.
  3. Add syrup; blend thoroughly.
  4. Pour batter into prepared pan.
  5. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean.
  6. Cool completely in pan on wire rack.
  7. Raspberry Cream Center: Combine confectioners' sugar, butter and raspberry flavored liqueur. Beat until smooth. Spread on cake. Cover, refrigerate several hours or until chilled.
  8. Add red food coloring, if desired, for a pink color filling.
  9. Topping: Melt butter and chocolate chips in small saucepan over very low heat. Cool slightly.
  10. Pour glaze over chilled dessert. Cover, refrigerate at least 1 hour before serving. cover and refrigerate leftovers.

Source: Advertising section coupon for Hershey's syrup

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