Anyone have any recipes with chocolate and rasberry

Here is my annual b-day cake recipe for FI.

I combine two boxes of chocolate cake mix and bake three layers of cake. I use nutella, raspberry preserves, and real raspberries to fill in between the layers. I then frost the cake with chocolate frosting. I top it with more raspberries and toasted coconut. You can also buy a raspberry sauce for the side of the cake. SO GOOD.

Sometimes I even chocolate cover raspberries for him.

This is not with chocolate but I bet you can def dip them afterwards and they would taste yummy.

Got this off AOL



Raspberry Strippers
From Cooking Light


Think of these as a variation of thumbprint cookies. Vanilla butter cookies are filled with fruit preserves and drizzled with a powdered sugar glaze.

1/3 cup granulated sugar
5 tablespoons butter or stick margarine, softened
1 1/2 teaspoons vanilla extract
1 large egg white
1 cup all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
1/3 cup raspberry or apricot preserves
1/2 cup powdered sugar
2 teaspoons fresh lemon juice
1/4 teaspoon almond or vanilla extract

Preheat oven to 375°.
Beat granulated sugar and butter with a mixer at medium speed until well-blended (about 5 minutes). Add 1 1/2 teaspoons vanilla and egg white; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornstarch, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture, stirring until well-blended. (Dough will be stiff.)

Turn dough out onto a lightly floured surface. Divide dough in half. Roll each portion into a 12-inch log. Place logs 3 inches apart on a baking sheet coated with cooking spray. Form a 1/2-inch-deep indentation down the length of each log using an index finger or end of a wooden spoon. Spoon preserves into the center. Bake at 375° for 20 minutes or until lightly browned. Remove logs to a cutting board.

Combine powdered sugar, lemon juice, and almond extract; stir well with a whisk. Drizzle sugar mixture over warm logs. Immediately cut each log diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes; separate slices. Transfer slices to wire racks. Cool completely.

Yield: 2 dozen (serving size: 1 cookie)

NUTRITION PER SERVING
CALORIES 75 (30% from fat); FAT 2.5g (sat 1.5g, mono 0.7g, poly 0.2g); PROTEIN 0.7g; CARB 12.4g; FIBER 0.2g; CHOL 6mg; IRON 0.3mg; SODIUM 56mg; CALC 4mg;