Chocolate-Caramel Trifle with Raspberries Recipe – Sunset Magazine

Ingredients

• About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
• About 1 1/2 cups all-purpose flour
• 4 ounces semisweet chocolate
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup milk
• 3/4 cup hazelnut- or coffee-flavor liqueur (see notes)
• Caramel Pastry Cream
• 1 1/2 cups fresh raspberries (6 oz.), rinsed and drained