Double Chocolate Buttercream Squares

BASE:
4 ounces unsweetened chocolate
1/2 cup butter
2 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla
4 eggs
1 cup flour

FILLING:
seedless raspberry jam
3 ounces white chocolate
1/3 cup sugar
1/4 cup water
2 eggs
1 cup butter, softened

DECORATION:
1 ounce semisweet chocolate
1 teaspoon butter

Base: Melt chocolate & butter in large saucepan over low heat. Remove from heat. Stir in: sugar, salt, vanilla, & eggs. Mix well. Add flour, stirring until smooth. Spread batter in greased 13" X 9" cake pan.

Bake at 350�F for 25-30 minutes. Cool completely. Filling: Spread jam over base. Chill. Melt white chocolate and set aside. In small saucepan, bring sugar & water to boil. Boil for 1 minute.

Beat 2 eggs in large bowl with electric beater until frothy. Very gradually add hot syrup, beating on high speed for 5 minutes or until thick and lemon colored. Gradually add soft butter, a small piece at a time, beating well after each addition. Add melted white chocolate. Continue beating until thick & smooth. Spread over jam.

Decoration: Melt chocolate & butter for glaze together until smooth. Drizzle over filling. Chill at least 1 hour to set. Store in fridge.

Makes 60