MINI CHOCOLATE RASPBERRY CAKES
Instead of making individual hot fudge sundaes for guests, make these cute little cakes! Raspberry and chocolate always pair well. I like to stir 1/2 cup raspberries directly into the sauce, but you can also use them as a garnish.-Pamela Shank, Parkersburg, West Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a bowl, beat the egg, sugar, water, oil and extracts until well blended. In another bowl, combine the flour, cocoa, baking soda and salt. Gradually beat into sugar mixture until blended., Pour into four 4-in. fluted tube pans or 6-oz. ramekins coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack to cool completely., For raspberry sauce, in a saucepan, combine sugar and cornstarch. Stir in raspberries and water; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool slightly. Press through a sieve; discard seeds., Scoop ice cream into cake centers. Drizzle with ice cream topping and raspberry sauce; sprinkle with pecans and additional raspberries if desired.
Nutrition Facts : Calories 1044 calories, Fat 41g fat (6g saturated fat), Cholesterol 120mg cholesterol, Sodium 782mg sodium, Carbohydrate 159g carbohydrate (101g sugars, Fiber 10g fiber), Protein 14g protein.
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IQRA NOOR
iqra.n81@gmail.comOverall, I really enjoyed these cakes. They're a delicious and easy-to-make treat.
ayesha Shai
s.a0@hotmail.comThese cakes are very rich, so a little goes a long way.
frosted_elf
frosted_elf@yahoo.comI'm not a fan of raspberries, so I substituted blueberries instead. They were still very good.
hridoy hossen
h@hotmail.frThese cakes are a bit time-consuming to make, but they're worth it.
Ayaath Khalique
khalique.a@gmail.comThe only thing I would change about this recipe is to add a little more chocolate to the batter.
junaed hossan
jh55@gmail.comThese cakes are so easy to make, even a beginner baker can do it.
Juljan Balliu
juljan-balliu@hotmail.comI've made these cakes several times and they always turn out perfect. They're a family favorite.
Andrea Caldwell
caldwell_andrea@yahoo.comThese cakes are perfect for a special occasion. They're also great for freezing.
Hannah Luczynski
l@hotmail.comI made these cakes gluten-free by using a gluten-free flour blend. They were just as good as the regular version.
Minecraft Prosu
m@gmail.comI had a hard time finding fresh raspberries, so I used frozen ones instead. The cakes still turned out great.
Md. Aminul Islam Rubel
rubel-m@hotmail.frThese cakes were a little too sweet for my taste, but they were still very good.
ALEXANDRIA CECILIA
alexandriac9@aol.comI'm not a big fan of chocolate, but these cakes were surprisingly delicious. The raspberry filling was the perfect balance of tart and sweet.
John Opiyo
o.john85@yahoo.comI made these cakes for my daughter's birthday and they were a huge success. She and her friends loved them.
Shaan Ali
a-s@aol.comThese mini cakes were a hit at my party! They were so easy to make and everyone loved them.