Chocolate Treasure Mini Raspberry Cakes have a perfect combination of flavors, and you'll love the secret hidden delight inside these mini cakes. Perfect for entertaining.
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) butter, 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
- 10 bite-size chocolate creme-filled chocolates
- Powdered sugar (optional)
PREHEAT oven to 350° F. 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 each prepared cup; place 1 bite-size chocolate in each cup, pressing down slightly. Spoon heaping tablespoon batter over each chocolate, 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.
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These were both attractive and delicouse!!
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