Hershey'S Chocolate Raspberry Dessert - cooking recipe

Ingredients

CAKE
1 cup all-purpose flour
1 cup sugar
1/2 cup butter, softened
4 eggs
1/4 teaspoon baking powder
1 1/2 cups Hershey's syrup
RASPBERRY CREAM CENTER
2 cups powdered sugar
1/2 cup butter, softened
2 tablespoons raspberry liqueur
red food coloring (optional)
CHOCOLATE GLAZE
6 tablespoons butter
1 cup semi-sweet chocolate chips

Preparation

Heat oven to 350 degrees. Grease a 13x9x2-inch baking pan.
Combine flour, sugar, 1/2 cup butter, baking powder and eggs 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.
Meanwhile, prepare the raspberry cream center: Combine powdered sugar, 1/2 cup butter and raspberry liqueur in a small bowl; beat until smooth. (A few drops of red food coloring can be added, if desired.).
Spread the raspberry cream onto the cooled cake. Cover and refrigerate several hours or until chilled.
For the chocolate glaze topping: Melt the butter and chocolate chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly. Pour glaze over chilled dessert. Cover; refrigerate at least 1 hour before serving.
Be sure to cover and refrigerate leftovers.