These two recipes from Cottonwood Canyon pair well with their 2005 Dessert Syrah and are simple to make.
Hershey’s Premier Chocolate and Raspberry Crème Cookies
6 TBSP butter, softened
1/3 C butter flavored shortening
½ C packed light brown sugar
1/3 C granulated sugar
1-1/2 tsp vanilla extract
1 C all-purpose flour
1/3 C Hershey’s Special Dark Cocoa
½ tsp baking soda
½ tsp salt
1-1/3 C (8 oz pkg) Hershey’s Dark Chocolate Baking Pieces Filled with Raspberry Crème
1. Heat oven to 350ºF.
2. Beat butter and shortening in large bowl until well blended. Add brown sugar and granulated sugar; beat thoroughly. Add egg and vanilla, beating until well blended. Stir together flour, baking soda, salt and cocoa; gradually beat into butter mixture. Stir in baking pieces. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 10 to 12 minutes or until edges are lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 3-1/2 dozen cookies.
Recipe from Hershey’s Premier Baking Pieces Dark Chocolate Filled with Raspberry Crème.
Chocolate Raspberry Cake
Betty Crocker Super Moist Dark Chocolate Cake Mix
Betty Crocker Rich & Creamy Dark Chocolate Frosting
Raspberry Fruit Spread
Bake cake according to directions on back of box for two 8-9″ rounds. Allow cakes to cool then cut in half horizontally to create layers, you will now have 4 equal layers of cake. Spread raspberry fruit spread on bottom layer, place a layer of cake on top. Spread raspberry fruit spread on top of second layer and place third layer on top. Spread raspberry fruit spread on top of third layer and finish with fourth layer of cake. Cover cake, top and sides, with dark chocolate frosting.