Chocolate-Caramel Trifle With Raspberries

By Sunset
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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

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