Hersheys Chocolate Raspberry Dessert Recipes

HERSHEY'S CHOCOLATE RASPBERRY DESSERT

Steps:

• 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.

RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
• Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
• Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.

CHOCOLATE CAKE AND FROSTING WITH RASPBERRY FILLING

Steps:

• Cake.
• Heat oven to 350°F.
• Grease and flour pans (two 9 inch round pans - I have used larger pans, and cupcakes - just adjust the cooking time accordingly).
• Combine dry ingredients.
• Mix in all wet ingredients except for the boiling water - beat at medium speed for about 2 minutes.
• Stir in boiling water - the batter will be very thin; this is not a mistake.
• Bake in prepared pans for 30 - 35 minutes or until toothpick stuck in middle comes out clean.
• Cool on rack 10 minutes.
• Remove from pan and cool completely on rack.
• Frosting.
• Combine melted butter with cocoa.
• Add sugar and milk alternately, beating on medium speed until desired consistency is reached.
• Stir in vanilla.
• Filling.
• Stir the vanilla into the preserves until its smooth.
• Assembly.
• Spread Raspberry jam between cake layers.
• Frost completely cooled cake.
• MMM-MMMM So good!