TASTY RASPBERRY WHITE CHOCOLATE LAVA CAKE ICE CREAM BARS RECIPE BY TASTY
These ice cream bars, featuring our limited edition Tasty® Raspberry White Chocolate Lava Cake Ice Cream, are a dinner party-worthy dessert. We used store-bought cookie dough to simplify the process, but feel free to get creative with your own bases. The best part? No spoons needed!
Provided by Betsy Carter
Categories Desserts
Time 2h
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚F (180˚C).
- Lightly grease the brownie pan with nonstick spray. Using your fingers, press a cookie dough square into each of the cups, making sure that the dough completely covers the bottom of the cup and comes up the sides slightly.
- Bake for 10 minutes, until the cookie dough is golden brown and cooked through. Let the cookie squares cool completely in the pan, about 20 minutes.
- While the cookies cool, take the ice cream out of the freezer to soften.
- Spread 1 heaping tablespoon of softened ice cream on top of each cooled cookie square. Freeze for 1 hour.
- Make the magic shell: In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and all of the chips are completely melted. Stir in the freeze-dried strawberry powder.
- Line a baking sheet with parchment paper and set a wire rack on top. Pop the ice cream bars out of the pan and set on the wire rack.
- Top each ice cream square with a graham cracker square, pressing down to adhere.
- Coat each ice cream bar with 2 tablespoons of the magic shell. Return to freezer for 20 minutes, until set.
- Meanwhile, make the whipped cream: In a medium bowl combine the heavy cream and powdered sugar. Beat with an electric hand mixer for 4-6 minutes, until medium peaks form.
- Top each ice cream bar with 2 tablespoons of whipped cream, a raspberry, and a mint leaf.
- Enjoy!
Nutrition Facts : Calories 327 calories, Carbohydrate 32 grams, Fat 23 grams, Fiber 0 grams, Protein 3 grams, Sugar 23 grams
RASPBERRY-WHITE CHOCOLATE CREAM CAKE
Raspberries with white chocolate is a flavor marriage made in heaven. Enjoy this combo in this decadent, showstopping cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 16
Number Of Ingredients 20
Steps:
- In 1 1/2-quart saucepan, mix 1/4 cup sugar, the cornstarch and 1/8 teaspoon salt; stir in 1 cup wine cooler. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 1 tablespoon butter, 1/8 teaspoon almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled.
- Heat oven to 350°F. Grease and flour bottoms and sides of two 8- or 9-inch round cake pans. In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool.
- In medium bowl, mix flour, 1 1/2 cups granulated sugar, the baking powder and 1/2 teaspoon salt; set aside. In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In medium bowl, beat eggs on high speed about 5 minutes or until thick and lemon colored; beat in melted baking bars and 1 teaspoon almond extract on low speed.
- Fold egg mixture into whipped cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour into pans.
- Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on cooling rack, about 1 hour.
- In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool. Beat melted baking bars and remaining frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional wine cooler, 1 teaspoon at a time.
- Fill cake layers with raspberry filling. Spread frosting over side and top of cake.
Nutrition Facts : Calories 410, Carbohydrate 67 g, Cholesterol 70 mg, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 220 mg
WHITE CHOCOLATE RASPBERRY CREAM SODA CAKE
A not-so-traditional take on the "poke" cake. This cake is bursting with flavor and is very moist. The frosting is just as flavorful and yet not as "sugary" tasting as most frosting. The family even picks this cake over Red Velvet!
Provided by Raquel Beltz
Categories Puddings
Time 1h50m
Number Of Ingredients 15
Steps:
- 1. PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans.
- 2. BLEND dry mixes (cake and pudding), water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes.
- 3. POUR batter in pan 9X13 glass dish and bake for 33 minutes.
- 4. When cake is approximately 5 minutes from being done, begin the Jello mixture.
- 5. Bring 1 1/2 cups of water to a full boil. Add jello and mix until jello is fully dissolved.
- 6. Add 12 oz cream soda to jello.
- 7. Pull cake from oven and liberally poke fork holes in cake.
- 8. Pour jello mix over cake and place in refrigerator for at least one hour.
- 9. After cake has fully cooled, make White Chocolate Marshmallow Cream Frosting frosting.
- 10. Soften 8 oz cream cheese.
- 11. Blend with 7oz jar of marshmallow cream and 3.3 oz box of white chocolate pudding.
- 12. Add 8oz tub of cool whip and blend completely.
- 13. Spread frosting (all of it) evenly over fully cooled cake cake.
- 14. Cut and serve.
- 15. You may want to garnish with fresh raspberries and white chocolate curls for a more elegant look when entertaining.
- 16. Store leftover cake (if there is any) in a covered container in refrigerator.
SLOW-COOKER WHITE CHOCOLATE RASPBERRY AND CREAM CAKE
Betty Crocker™ Super Moist™ white cake mix is transformed into a white chocolate raspberry and cream cake in your slow cooker using frozen raspberries, cream cheese and white chocolate instant pudding and pie filling.
Provided by Brooke Lark
Categories Dessert
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 4 1/2-quart slow cooker with baking spray with flour.
- In large bowl, dump cake mix, removing and setting aside 1/2 cup of the dry mix. Add pudding mix, melted butter, 2 whole eggs, 1 egg yolk and water to cake mix in large bowl. Stir until well mixed.
- In small bowl, sprinkle 1/4 cup of the reserved cake mix over frozen raspberries. Stir to coat. Fold raspberries into cake mix mixture. Pour batter into slow cooker.
- In medium bowl, beat cream cheese, remaining 1/4 cup cake mix, the sugar, and 1 egg white. Use knife to fold cream cheese mixture into batter in slow cooker, leaving ribbons of cream cheese running through batter.
- Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. Turn off slow cooker; remove cover. Cool completely before serving.
Nutrition Facts : Calories 710, Carbohydrate 90 g, Cholesterol 175 mg, Fat 6 1/2, Fiber 3 g, Protein 9 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 54 g, TransFat 1 g
RASPBERRY-WHITE CHOCOLATE CREAM CAKE
Raspberries with white chocolate is a flavor marriage made in heaven. Enjoy this combo in this decadent, showstopping cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 16
Number Of Ingredients 20
Steps:
- In 1 1/2-quart saucepan, mix 1/4 cup sugar, the cornstarch and 1/8 teaspoon salt; stir in 1 cup wine cooler. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 1 tablespoon butter, 1/8 teaspoon almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled.
- Heat oven to 350°F. Grease and flour bottoms and sides of two 8- or 9-inch round cake pans. In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool.
- In medium bowl, mix flour, 1 1/2 cups granulated sugar, the baking powder and 1/2 teaspoon salt; set aside. In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In medium bowl, beat eggs on high speed about 5 minutes or until thick and lemon colored; beat in melted baking bars and 1 teaspoon almond extract on low speed.
- Fold egg mixture into whipped cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour into pans.
- Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on cooling rack, about 1 hour.
- In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool. Beat melted baking bars and remaining frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional wine cooler, 1 teaspoon at a time.
- Fill cake layers with raspberry filling. Spread frosting over side and top of cake.
Nutrition Facts : Calories 410, Carbohydrate 67 g, Cholesterol 70 mg, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 220 mg
SLOW COOKER WHITE CHOCOLATE RASPBERRY AND CREAM CAKE
Blogger Brooke McLay from Cheeky Kitchen makes an elegant White Chocolate Raspberry Cake in the slow cooker with this beautiful recipe.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Spray 4 1/2-quart slow cooker with baking spray with flour.
- In large bowl, dump cake mix, removing and setting aside 1/2 cup of the dry mix. Add pudding mix, melted butter, 2 whole eggs, 1 egg yolk and water to cake mix in large bowl. Stir until well mixed.
- In small bowl, sprinkle 1/4 cup of the reserved cake mix over frozen raspberries. Stir to coat. Fold raspberries into cake mix mixture. Pour batter into slow cooker.
- In medium bowl, beat cream cheese, remaining 1/4 cup cake mix, the sugar, and 1 egg white. Use knife to fold cream cheese mixture into batter in slow cooker, leaving ribbons of cream cheese running through batter.
- Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. Turn off slow cooker; remove cover. Cool completely before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #desserts #fruit #american #oven #dinner-party #romantic #cakes #chocolate #dietary #berries #raspberries #taste-mood #equipment #number-of-servings
You'll also love