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Chocolate Raspberry Cake

The Chocolate Raspberry Brownies makes the brownies even more appealing.

Makes 24 servings.
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

3 oz (90 g) unsweetened chocolate (three 1 oz/30 g squares)
1/2 cup (125 mL) Crisco Shortening
1/2 cup (125 mL) Smucker's Raspberry Jam
1 cup (250 mL) granulated sugar
3 eggs
1/2 tsp (2 mL) vanilla
1 cup (250 mL) Robin Hood All Purpose Flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
1/3 cup (75 mL) Smucker's Raspberry Jam (for glaze)

Directions

1. Preheat oven to 350°F (180°C). Coat a 9” (23 cm) square cake pan with cooking spray.
2. In a large saucepan, over low heat, melt the chocolate and shortening together; stir to combine. Remove from heat. Stir in 1/2 cup (125 mL) jam, sugar, eggs, vanilla, flour, baking powder and salt.
3. Spread batter in prepared baking pan; bake for 25-30 minutes or until firm but not dry.
4. While brownies are still warm, carefully spread 1/3 cup (75 mL) jam on top of the brownies. Let cool. Cut into squares.

Tip

Raspberry Chocolate Frosting: Stir 2 teaspoons McCormick® Raspberry Extract into 1 container (16 ounces) ready-to-spread chocolate frosting.

Test Kitchen Tip

For easy clean-up, line pan with foil with ends of foil extending over sides of pan. Use foil handles to remove baked dessert from pan. Place on cutting board and cut into squares.

Related : Raspberry
Related : Chocolate Raspberry Cake Recipe