Chocolate Raspberry Buttercreams

1/2 c Butter

2 c Sugar

1 ts Vanilla

4 Eggs

1 c Flour --

1/2 c Raspberry preserves; -seedless

2 oz Semisweet chocolate; cut -into pieces

1 oz Unsweetened baking c -hocolate -- cut into pieces

1/3 c Sugar

1/4 c Water

2 Eggs

1 c Butter; softened --

1 oz Unsweetened baking chocolate

1 tb Butter Preheat oven to

350 degrees. Grease

9 x13" pan. Bottom Layer:In a small saucepan over low heat, melt

4 oz. chocolate and 1/2 cup butter, stirring constantly; remove from heat. Cool. In a large bowl, beat

2 cups sugar, vanilla and 4 eggs. Stir in melted chocolate mixture just until blended. Lightly spoon flour into measuring cup; level off. Stir in flour just until blended. Spread mixture evenly in pan. Bake

25-30 minutes or until set. Cool. Spread raspberry preserves over base. Filling: In a small saucepan over low heat, melt

2 oz semisweet chocolate and 1 oz. unsweetened chocolate, stirring constantly. Remove from heat. In