Family Life

Chocolate Raspberry Dessert

1 cup flour
1 cup sugar
½ stick butter
4 eggs
¼ t. baking powder
1 ½ cups Hersheys syrup
Raspberry cream center
6 T. butter
1 cup semi-sweet chocolate chips

Combine flour, sugar, ½ cup butter, baking powder, and eggs in large bowl; beat until smooth. Add syrup, blend thoroughly. Pour into 9x13x2 pan, sprayed.

Raspberry cream:
Combine 2 cups powdered sugar, ½ cup softened butter, ¼ cup raspberry preserves and 1 t. water, beat until smooth.
Spread on completely cooled cake. Melt remaining 6 T. butter and chocolate chips in sauce pan on very low, remove from heat and stir till very smooth. Cool slightly; pour glaze over chilled dessert refrigerate at least one hour.

I used dark chocolate syrup.
Can also make mint or use strawberry jam.

Recipe x 4 makes a full sheet pan.