Recipe for cooking raspberry fudge cake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Raspberry Fudge Cake

Source: Southern Living brochure

1 c. flour
3/4 tsp. baking powder
1/4 tsp. salt
4 (1 ounce) squares unsweetened chocolate squares
4 (1 ounce) squares semisweet chocolate, divided
3/4 c. butter or butter replacement
3/4 c. sugar
1 c. seedless raspberry jam, divided
1/4 c. cherry liqueur or maraschino cherry juice
3 lrg. eggs
1 Tbsp. butter or butter replacement
Fresh mint sprigs for garnish

Preheat oven to 350 degrees F. Grease a 9-in. springform pan, and dust with cocoa; set aside.

Combine flour, baking powder and salt; set aside.

Melt 3 semisweet chocolate squares, 4 unsweetened chocolate squares, and the 3/4 c. butter in a heavy saucepan over low heat, stirring constantly.

Whisk together sugar, 3/4 c. jam, cherry liqueur and eggs in a lrg. bowl; whisk in melted chocolate mixture and flour mixture. Pour into greased pan. Bake for 40 to 45 mins. or until set. Cool in pan on a wire rack for 10 mins..

Remove sides of pan, and cool cake completely on wire rack.

If desired, wrap cake air tight, and store at room temperature until ready to serve.

To serve, melt remaining 1 semisweet chocolate square and 1 Tbsp. butter in a heavy saucepan over low heat, stirring constantly. Let stand 15 to 20 mins. or until a good consistency for drizzling.

Meanwhile, spread remaining 1/4 c. jam over top of cake. Slice cake, and place on individual dessert plates. Drizzle chocolate glaze over slices. Garnish, if desired.

Yield: 8 servings