Raspberry Fudge Cake

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  • 4 1 oz semisweet chocolate baking squares, divided
  • 4 1 oz unsweetened chocolate squares
  • 3/4 teaspoon(s) baking powder
  • 3/4 cup(s) butter or margarine
  • 1 tablespoon(s) butter or margarine
  • 1/4 cup(s) cherry liquor or maraschino cherry juice
  • 1 cup(s) flour
  • fresh raspberries for garnish, if desired
  • 3 large eggs
  • 1/4 teaspoon(s) salt
  • 1 cup(s) seedless raspberry jam, divided
  • 3/4 cup(s) sugar


  1. Grease 9" springform pan and dust with cocoa. Combine flour, baking powder, and salt. Melt 3 semisweet chocolate squares, 4 unsweetened chocolate squares, and 3/4 cup butter in saucepan over low heat, stirring constantly. Whisk together sugar, 3/4 cup jam, liquor, and eggs. Whisk in melted chocolate mixture and flour mixture. Pour into pan. Bake at 350 degrees 40-45 min. Cool in pan on wire rack 10 min. Remove sides of pan and cool completely on rack. Store til ready to serve.

  2. Melt remaining semisweet chocolate square and 1 Tbsp butter in saucepan over low heat, stirring constantly. Remove from heat and stand 15-20 min. Spread remaining 1/4 cup jam on top of cake. Slice and place on plates. Drizzle with cohcoalte galze and garnish if desired.
July 2010

This recipe is a personal recipe added by LauraJasmine and has not been tested or endorsed by MyRecipes.

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