These elegant raspberry cakes are the perfect
ending for your next holiday gathering.
Mini
Raspberry Snow Cakes
- 10 NESTLÉ Dark
Chocolate Jingles, unwrapped
3/4 cup granulated sugar
1/2 cup (1 stick) butter or margarine, softened
2 large eggs
1/4 cup NESTLÉ® CARNATION® Evaporated Milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 cup fresh raspberries
1/4 cup powdered sugar
- Preheat oven to 350°F
(175°C). Grease 10 muffin cups.
- Beat granulated sugar
and butter in large mixer bowl until combined. Add eggs, evaporated
milk and vanilla extract; beat until blended. Stir in flour and
salt. Gently fold in raspberries. Spoon heaping tablespoon batter
into prepared cups; place 1 Nestlé Jingle in each cup,
pressing down slightly. Spoon heaping tablespoon batter over
each Nestlé Jingle, covering completely.
- Bake for 20 to 22 minutes
or until cakes are golden brown around edges and top is set.
Cool in pan on wire rack for 10 minutes. Run knife around edges
to loosen; gently invert onto serving plate. Sprinkle with powdered
sugar; serve warm.
Makes 10 mini cakes.
Estimated Times: Preparation
- 20 min | Cooking - 20 min | Cooling Time - 10 min cooling |
Note: NESTLÉ Jingles
are available mid-November through December.
Recipe and photograph are the property of Nestlé® and Meals.com,
used with permission.
