CHOCOLATE RASPBERRY CAKE RECIPE: HOW TO MAKE IT
Whenever I make this chocolate raspberry cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. —Marlene Sanders, Paradise, Texas
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 45 minutes
Cook Time 35 minutes
Yield 16 servings.
Number Of Ingredients 27
Steps:
- Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners’ sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 738 calories, FatContent 28g fat (10g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 573mg sodium, CarbohydrateContent 118g carbohydrate (91g sugars, FiberContent 2g fiber), ProteinContent 7g protein.
RASPBERRY CHEESECAKE BARS RECIPE - PILLSBURY.COM
Get jammin'! Cheesecake bars are one of the "berry" best!
Provided by Pillsbury Kitchens
Total Time 1 hours 55 minutes
Prep Time 20 minutes
Yield 25
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with nonstick cooking spray. In large bowl, combine 1/2 cup sugar and butter; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix until crumbly. Press mixture in bottom of sprayed pan.
- Bake at 350°F. for 15 to 18 minutes or until edges are light golden brown.
- Meanwhile, in large bowl, combine all filling ingredients; beat well.
- Remove pan from oven; pour filling over partially baked crust. In small bowl, stir 2 tablespoons of the jam until softened. Spoon over cream cheese mixture. With tip of spoon, carefully swirl jam into top of cream cheese mixture. (Do not disturb crust.)
- Return pan to oven; bake an additional 15 to 20 minutes or until filling is set. Cool 30 minutes.
- Stir remaining jam; spread evenly over bars. Refrigerate 30 minutes. Cut into bars. Store in refrigerator.
Nutrition Facts : Calories 130 , CarbohydrateContent 15 g, CholesterolContent 30 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 4 g, ServingSize 1 Bar, SodiumContent 70 mg, SugarContent 10 g
More about "raspberry cheesecake cake recipes"
RASPBERRY CHEESECAKE BARS RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4
Total Time 1 hours 55 minutes
Calories 130 per serving
- Stir remaining jam; spread evenly over bars. Refrigerate 30 minutes. Cut into bars. Store in refrigerator.
LEMON-RASPBERRY CHEESECAKE WITH RASPBERRY WHIPPED CREA…
From pamperedchef.com
- Combine the cookie crumbs, melted butter, and sugar in a small bowl. Press the crumb mixture evenly into the bottom of the Pressure Cooker Springform Pan.For the filling, use an electric mixer on medium speed to beat the cream cheese in a large plastic bowl. Add the sugar, eggs, lemon juice, lemon zest, and cornstarch. Beat until just incorporated (overmixing will cause the cheesecake to crack). Spread the filling evenly over the crust. Spoon the raspberry jam randomly over the filling. Use a knife to gently swirl into the filling (see cook’s tip). Cover the pan with foil. Pour 1 cup (250 mL) of water into the inner pot of the Deluxe Multi Cooker. Add the wire rack to the inner pot. Place the pan in the wire cradle and lower it onto the rack. Lock the lid, select DESSERT ; press and hold START. When the timer is up, let the steam release naturally for 10 minutes, then press CANCEL. Press STEAM-RELEASE.Carefully remove the pan (the springform pan will be hot, so use oven mitts or grips when removing from the inner pot) and the foil covering. The center may not look completely set but will firm as it cools. Let cool completely. Loosen the collar of the pan, cover, and refrigerate for at least 3 hours, or overnight.For the raspberry whipped cream, whisk the cream and powdered sugar in a medium plastic mixing bowl with an electric mixer on medium-high speed until soft peaks form. Add the jam and continue whisking until stiff peaks form.To serve, top each slice with whipped cream, raspberries, and cookie crumbs, if you'd like.
RASPBERRY CHEESECAKE BARS RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4
Total Time 1 hours 55 minutes
Calories 130 per serving
- Stir remaining jam; spread evenly over bars. Refrigerate 30 minutes. Cut into bars. Store in refrigerator.
LEMON-RASPBERRY CHEESECAKE WITH RASPBERRY WHIPPED CREA…
From pamperedchef.com
- Combine the cookie crumbs, melted butter, and sugar in a small bowl. Press the crumb mixture evenly into the bottom of the Pressure Cooker Springform Pan.For the filling, use an electric mixer on medium speed to beat the cream cheese in a large plastic bowl. Add the sugar, eggs, lemon juice, lemon zest, and cornstarch. Beat until just incorporated (overmixing will cause the cheesecake to crack). Spread the filling evenly over the crust. Spoon the raspberry jam randomly over the filling. Use a knife to gently swirl into the filling (see cook’s tip). Cover the pan with foil. Pour 1 cup (250 mL) of water into the inner pot of the Deluxe Multi Cooker. Add the wire rack to the inner pot. Place the pan in the wire cradle and lower it onto the rack. Lock the lid, select DESSERT ; press and hold START. When the timer is up, let the steam release naturally for 10 minutes, then press CANCEL. Press STEAM-RELEASE.Carefully remove the pan (the springform pan will be hot, so use oven mitts or grips when removing from the inner pot) and the foil covering. The center may not look completely set but will firm as it cools. Let cool completely. Loosen the collar of the pan, cover, and refrigerate for at least 3 hours, or overnight.For the raspberry whipped cream, whisk the cream and powdered sugar in a medium plastic mixing bowl with an electric mixer on medium-high speed until soft peaks form. Add the jam and continue whisking until stiff peaks form.To serve, top each slice with whipped cream, raspberries, and cookie crumbs, if you'd like.
RASPBERRY ICE CREAM RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Desserts
Calories per serving
- Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended., Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.
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