- Nonstick spray coating
- 1cup fresh or frozen raspberries
- 1cup all-purpose flour
- 1cup sugar
- 1teaspoon baking powder
- 1/4 cup margarine or butter, melted
- 1/2 cup refrigerated or frozen egg product, thawed
- 2teaspoons vanilla
- 1 8-ounce container plain fat-free yogurt
- 2tablespoons all-purpose flour
- 1 1/2 teaspoons finely shredded lemon peel
MethodThaw frozen raspberries, if using, at room temperature for 15 minutes. Drain thawed berries.
- 200g butter, chopped into small cubes, plus extra for greasing
- 100g white chocolate, broken into pieces
- 4 large eggs
- 200g caster sugar
- 200g self-raising flour
- 175g raspberries, fresh or frozen
- 200g white chocolate, chopped
- 250ml double cream
- a little icing sugar, for dusting
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm round, loose-bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
- When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2 mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
- Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so don’t be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
- To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
- When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups sugar
- 4 Eggs
- 1 container (8 ounces) low-fat raspberry yogurt
- 1/2 cup milk
- 2 teaspoons vanilla
- 2 ounces semisweet chocolate, melted
- 2 tablespoons unsweetened cocoa powder
- Pink food coloring
- 12 ounces semisweet chocolate, finely chopped
- 1 1/2 cups heavy cream
- 1 tablespoon raspberry liqueur (optional)
- Raspberries, for garnish
- Heat oven to 350 degrees F. Coat three 9-inch round cake pans with nonstick cooking spray. Line bottoms with waxed paper; coat paper with spray.
- Sift together flour, baking powder and salt into large bowl.
- Beat butter in large bowl until smooth, 2 minutes. Add sugar; beat until light colored and fluffy, 5 minutes. Beat in eggs, one at a time, then beat for 1 minute.
- Mix yogurt and milk in bowl. Beat flour mixture alternately with yogurt mixture into butter mixture, beginning and ending with flour mixture. Beat in vanilla. Divide batter into thirds, using 2 additional bowls. Leave one bowl as is. Stir melted chocolate and cocoa into second bowl. Tint the third bowl with food coloring.
- Using large spoon, drop large dollops of the different batters, side by side, into pans. With tip of knife, broadly swirl batter to marble slightly.
- Bake cake layers in 350 degree F oven for 25 to 30 minutes or until cakes spring back when lightly pressed in centers with fingertip. Let cakes cool in pans on wire racks 10 minutes. Invert cakes; remove pans and waxed paper. Let cakes cool completely on racks.
- Place finely chopped chocolate in medium-size bowl. Heat cream in saucepan just until simmering. Pour over chocolate. Let stand 5 minutes; whisk until smooth. Add liqueur, if using. Transfer to bowl; refrigerate until spreadable, 45 to 60 minutes.
- Stack cake layers, spreading 1/3 cup frosting between layers. Using 2/3 cup frosting, spread very thin layer of frosting over sides and top of cake. Refrigerate 10 minutes to firm frosting slightly. Then loosely cover with plastic wrap; refrigerate until ready to proceed. Refrigerate rest of frosting.
- About 45 minutes before serving, remove cake from refrigerator; unwrap plastic. Remelt frosting in top of double boiler over simmering water, until frosting reaches 80 degrees F. Pour a third over top of cake; spread with straight spatula, allowing frosting to dribble down sides. Repeat with remaining frosting, a third at a time. Smooth sides and tops. Refrigerate until firm, 20 minutes. Garnish with berries.
Try an elegant vanilla cake recipe! Our Vanilla Snowflake Cake is simpler than it looks & even more delicious than you'd imagine thanks to a cream filling.
- 1 pkg. (2-layer size) yellow cake mix
- 2 pkg. (3.4 oz. each) JELL-O vanilla Flavor Instant pudding, divided
- 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into Pieces
- 1/4 cuppowdered sugar
- 1 cup cold milk
- 1 tub (8 oz.) cool WHIP Whipped Topping, thawed
- 1/4 cupraspberry jam, warmed, strained
- Heat oven to 350ºF.
- Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending 1 pkg. dry pudding mix into batter before pouring into prepared pans.Cool cakes in pans 10 min.; invert onto wire racks.Gently remove pans; cool cakes completely.
- Meanwhile, draw 3 or 4 snowflake shapes on paper, ranging in size from 1 to 3 inches in diameter.Place on tray; cover with waxed paper.Melt chocolate as directed on package; cool 5 min.Spoon into small resealable plastic bag; cut small corner off bottom of bag.Trace over snowflake patterns with chocolate, rearranging patterns as needed to make a total of 35 chocolate snowflakes.Freeze 10 min. or until chocolate is firm.Carefully transfer snowflakes to plate; refrigerate until ready to use.
- Beat remaining dry pudding mix, sugar and milk in large bowl with whisk 2 min. Stir in COOL WHIP.Place 1 cake layer on plate; spread with jam, then 1/3 of the pudding mixture.Cover with remaining cake layer. Frost top and side of cake with remaining pudding mixture. Decorate with chocolate snowflakes. Keep refrigerated.