LAND O LAKES RASPBERRY COCOA MIX RECIPES

Steps:

• Combine half & half and pudding mix in saucepan. Cook over medium heat 6-8 minutes or just until mixture comes to boil. Remove from heat. Stir in 1/2 teaspoon vanilla. Cover surface with plastic food wrap. Refrigerate 1 hour.
• Heat oven to 375°F. Grease 15x10x1-inch baking pan. Line bottom of pan with parchment or waxed paper; grease paper. Arrange 18-inch long piece parchment or waxed paper on cooling rack; sprinkle generously with powdered sugar. Set aside.
• Combine flour, cocoa powder, baking soda and salt in bowl. Set aside.
• Beat 4 egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
• Combine remaining 1/2 cup sugar, 4 egg yolks and 1/2 teaspoon vanilla in bowl. Beat at high speed, scraping bowl often, 5 minutes or until thick and lemon colored. Gently stir in beaten egg whites, alternately with flour mixture, until just mixed.
• Spread into prepared pan. Bake 15-18 minutes or until cake springs back when lightly touched. Immediately loosen cake from edges of pan. Invert onto prepared parchment or waxed paper. Remove pan; peel off paper. Cool completely.
• Beat whipping cream in chilled bowl at high speed until stiff peaks form. Gently stir 2 cups whipped cream into cooled custard mixture.
• Trim off edges of cake; drizzle Chambord over cake. Spread jam onto cake. Cut into 24 equal-sized rectangles. Place 12 cake rectangles, jam-side up, in bottom of 2- to 3-quart glass serving bowl. Spoon half of custard on top. Sprinkle with half of raspberries, half of chocolate and half of almonds. Repeat layers.
• Spoon remaining whipped cream on top of dessert. Garnish with fresh raspberries and mint leaves, if desired.

Steps:

• Heat oven to 350°F. Line 8- or 9-inch square baking pan with aluminum foil, extending foil over edges. Grease foil; set aside.
• Combine all crumb mixture ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 2 cups crumb mixture; set aside.
• Press remaining crumb mixture on bottom of prepared baking pan. Spread preserves to within 1/2 inch of edge. Crumble reserved crumb mixture over preserves.
• Bake 40-50 minutes or until lightly browned. Cool completely; cut into bars.