CHOCOLATE BERRY WEDGES

        1 C flour

        1/2 c cornstarch

        1/8 t salt

        1/2 c butter softened

        1/2 c sugar

        1/2 c packed brown sugar

        3 eggs

        4 squares (4 oz.) semi-sweet chocolate melted and cooled

        1/2 t vanilla

        1/2 C raspberry or apricot preserves

        1/3 c raspberry or apricot preserves

        1 recipe chocolate glaze

        Grease an l1x7xl 1/2 pan. In a small bowl mix flour, Corn starch and salt and set aside.

        Combine butter and sugars. Stir in eggs one at a time. Stir in chocolate and vanilla.

        Stir in flour mixture. Stir in 1/2 c preserves. Pour into pan. Bake in 350 oven for 35-40 mins. Cool on wire rack 10 mins.

        Spread with 1/3 C preserves. Pour chocolate glaze over. Cool completely. Cut in triangles. Makes 32 wedges.

        Chocolate Glaze:

        In a medium saucepan cook and stir 3 T butter or margarine - 2T cocoa powder and 2 T milk until mixture comes to a boil.

        Remove from heat, stir in 1 1/2 C sifted powdered sugar and 1/2 t vanilla until smooth.