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1
Heat oven to 400 degrees.
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2
Grease bottoms and sides of 2 round pans, 8x1 1/2 inches; dust with cocoa.
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3
Beat sugar and butter in small bowl until smooth.
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4
Beat in liqueur, eggs and melted semisweet chocolate.
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5
Stir in flour.
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6
Pour into pans.
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7
Bake about 20 minutes or until toothpick inserted in center comes out clean.
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8
Cool 10 minutes; remove from pans to wire rack.
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9
Cool completely.
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10
Place raspberries in blender or food processor.
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11
Cover and blend on high speed, stopping blender occasionally to scrape sides, until almost smooth; strain.
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12
Prepare White Chocolate Filling.
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13
Place 1 cake layer on serving plate; spread with filling.
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14
Make about 1/4-inch deep ring in filling 1 inch from edge of cake, using tip of spoon.
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15
Make another 1/4-inch-deep ring 1 inch inside outer ring.
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16
Fill each ring with about 5 tablespoons raspberry puree.
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17
Place second cake layer on filling.
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18
Drizzle melted white chocolate over top of cake.
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19
Refrigerate uncovered about 10 minutes or until candy coating is set.
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20
Cover with plastic wrap and refrigerate at least 3 hours until filling is firm.
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21
Serve with remaining raspberry puree and fudge sauce.
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22
Cover and refrigerate any remaining dessert.
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23
Filling:.
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24
Beat margarine and powdered sugar in small bowl until light and fluffy.
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25
Beat in white chocolate and vanilla until smooth.
