Hersheys Chocolate Raspberry Dessert Recipes
CHOCOLATE SYRUP
This is my step-mom's syrup recipe, and everyone says it's better than Hershey's! Great on ice cream, in chocolate milk, or drizzled on warm brownies.
Provided by Zen K.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.
Nutrition Facts : Calories 85.3 calories, Carbohydrate 21.7 g, Fat 0.7 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 25.9 mg, Sugar 18.9 g
HERSHEY'S CHOCOLATE RASPBERRY DESSERT
I cut this recipe out of a magazine. I've never made it, but it looks and sounds amazing! There is a note on the recipe that says you can substitute 1/4 cup raspberry preserves and 1 teaspoon of water for the raspberry-flavored liqueur. It also gives the option of making a Double Raspberry Chocolate Dessert by substituting Hershey's Raspberry Chips for the Semi-Sweet Chocolate Chips. ***Prep time does not include several hours of chilling. And since I have never made this dessert, I had to guess at the prep and cook times.
Provided by momofMandM
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 563, Fat 27.5, SaturatedFat 16.6, Cholesterol 126.4, Sodium 209.7, Carbohydrate 78, Fiber 2.1, Sugar 62.6, Protein 4.8
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