Instructions:

Raspberry Fudge Cake

Source: Southern Living brochure

1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
4 (1 ounce) squares unsweetened chocolate squares
4 (1 ounce) squares semisweet chocolate, divided
3/4 cup butter or margarine
3/4 cup granulated sugar
1 cup seedless raspberry jam, divided
1/4 cup cherry liqueur or maraschino cherry juice
3 large eggs
1 tablespoon butter or margarine
Fresh mint sprigs for garnish

Preheat oven to 350 degrees F. Grease a 9-inch 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 cup butter in a heavy saucepan over low heat, stirring constantly.

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

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 tablespoon butter in a heavy saucepan over low heat, stirring constantly. Let stand 15 to 20 minutes or until a good consistency for drizzling.

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

Yield: 8 servings