2 c. whip cream, divided
3 egg yolks, slightly beaten
2 pkgs. (8 oz. each) semi-sweet chocolate
1/2 c. Karo (light or dark)
1/2 c. butter
1/4 c. powdered sugar
1 tsp. vanilla

RASPBERRY SAUCE:

10 oz. frozen raspberries
1/3 c. Karo

Line loaf pan 8 1/2 x 4 1/2 x 2 1/2 with plastic wrap.

Mix 1/2 cup cream with beaten egg yolks. In 3 quart pan, stir chocolate, Karo and butter over medium heat until melted add egg mix. Stir constantly 3 minutes. Cool to room temperature.

Beat 1 1/2 cups cream, sugar and vanilla to soft peak stage. Fold into cooled chocolate mix. Pour into pan and refrigerate overnight or chill in freezer 3 hours.

Sauce: Puree raspberries (thawed) and strain. Stir in 1/3 cup Karo.