CHOCOLATE MOCHA CAKE WITH RASPBERRY BUTTERCREAM FILLING & CHOCOLATE FLUFF FROSTING RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 22
Steps:
- CAKE: Preheat oven to 350°F. Butter, or spray with non-stick baking spray, 2 8x2-inch round cake pans (I used three cake pans). Line the bottoms with parchment paper, grease the paper, and then flour the pans (gently tap out any excess flour) or spray with non-stick spray Combine flour, sugar, cocoa, baking soda, baking powder, & salt in a large bowl or in bowl of stand mixer. Add eggs, coffee, buttermilk, oil, & vanilla. Beat at medium speed for 2 minutes. (Batter will be thin.) Bake for approximately 25 minutes (approx) or until toothpick comes out clean. If using three pans, check the baking time at about 15 to 20 minutes. NOTE: The first time I bake a new cake recipe, I always check my cakes at 5 minutes less than the recommended baking time, just to be sure I don't overbake the cake. A toothpick inserted, should come out clean. Remove the cakes from the oven and allow them to cool in the pans for about 20 minutes before releasing them onto cooling racks; remove the parchment paper. Cool completely before adding the filling and frosting. RASPBERRY FILLING (can be made a day in advance; just cover it well and to keep it refrigerated): In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy (about 3 to 5 minutes). Add the raspberry jam and beat to combine. Turn the mixer down to low speed, and add the confectioners' sugar. Beat until smooth. Cover and set aside until ready to use. Note: The frosting is very smooth and not super thick. FROSTING: In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy (about 3 to 5 minutes). Easy way to melt chocolate: microwave for about 1 1/2 minutes, stir and set aside. Add the melted, cooled chocolate and beat until well combined and fluffy. On medium-speed, add the marshmallow cream, almond extract, and confectioners' sugar. Once everything is combined, increase the speed to medium-high and beat until the smooth and fluffy. Cover the bowl and refrigerate for 30 minutes. [Note: The frosting can also be made a day in advance, just be sure to keep it well covered and chilled until ready to use.] ASSEMBLE THE CAKE: If the cakes have domed tops, use a serrated knife to gently slice off a thin layer...just enough to give them an even surface. If the layers are pretty even, I simply set each layer, with the bottom side "up" and frost it from there. If the raspberry cream filling has been in the refrigerator, give it a good stir to soften it up a bit. (If it's too stiff, leave it covered at room temperature until spreadable.) Spread the raspberry cream over one of the cake layer. Place the other layer on top of the filling. Frost the rest of the cake (top and sides) with the chocolate buttercream. Serve the cake at room temperature. This cake is rich, so smaller slices will go a long way.
COOKIE CUPCAKES WITH RASPBERRY FLUFF FROSTING
These cupcakes look more complicated than they are -- and there's a cookie surprise inside every one.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Line 12 standard muffin cups with paper liners. Melt 2 tablespoons butter; let cool. In a large bowl, whisk together cocoa powder, flour, granulated sugar, baking soda, baking powder, and salt. Lightly beat egg and egg yolk and add, along with melted butter, buttermilk, vanilla, and 1/2 cup hot water; whisk until smooth. Spoon 1 tablespoon batter into each muffin cup and top with a cookie. Top each with 1 tablespoon batter. Bake until cupcakes are puffed and set, 15 minutes, rotating pan halfway through. Let cupcakes cool in pan on a wire rack.
- Meanwhile, in a large bowl, using an electric mixer, beat 1 cup butter and raspberry jam on medium-high until smooth. Add marshmallow topping and confectioners' sugar and beat until fluffy and smooth, 3 minutes. Transfer mixture to a quart-size zip-top bag; with scissors, snip a small hole in one corner. Pipe frosting onto cooled cupcakes and serve immediately. (Store unfrosted cupcakes, in an airtight container, at room temperature, up to 2 days.)
Nutrition Facts : Calories 395 g, Fat 21 g, Fiber 2 g, Protein 4 g, SaturatedFat 12 g
RASPBERRY FLUFF
I was making this while on WW. I do not know where the original recipe came from. The original recipe was made as below with raspberry yogurt and raspberry jello. We have changed up the flavors over time....I've made this using lemon jello and lemon yogurt, lime jello and lime yogurt, cherry jello and vanilla yogurt and the very latest is orange jello and vanilla yogurt! All are delish!
Provided by Sky Hostess
Categories Gelatin
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl mix 1 cup boiling water with raspberry jello. Mix until jello is completely dissolved.
- Add yogurt and mix well.
- Add cool whip and mix well.
- Pour or spoon into dessert cups.
- Chill until set.
RASPBERRY JELLO FRUIT FLUFF
Make and share this Raspberry Jello Fruit Fluff recipe from Food.com.
Provided by House
Categories Gelatin
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Completely dissolve the raspberry gelatin in the boiling water.
- Add cold water.
- Stir in the raspberry sauce.
- Cool until thickened but not firm.
- Whip the gelatin until frothy and lighter in color.
- Fold the whipped topping into the whipped gelatin until there are no white streaks.
- Gently fold the raspberries into the mixture.
- Use a few berries for decoration.
- Refrigerate until firm, about three hours.
Nutrition Facts : Calories 195.7, Fat 7.5, SaturatedFat 6.2, Sodium 108, Carbohydrate 31.3, Fiber 3, Sugar 26.9, Protein 2.6
COOKIE CUPCAKES WITH RASPBERRY FLUFF FROSTING RECIPE - (2.5/5)
Provided by taniaf
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Line 12 muffin cups with papers. Melt 2 tbsp butter, let cool. In a large bowl, whisk together cocoa powder, flour, sugar, baking soda, baking powder and salt. Lightly beat egg and yolk and add melted butter, buttermilk, vanilla and 1/2 cup hot water. Whisk until smooth. Add to dry ingredients. Spoon 1 tbsp batter into each muffin cup and top with a cookie. Top with 1 tbsp batter. Bake 15 minutes, rotating pan halfway. Let cool on wire rack. In a mixer bowl, beat 2 sticks butter and jam together until smooth. Add marshmallow and powdered sugar and beat until smooth, 3 minutes. Pipe onto cooled cupcakes.
FAT FREE RASPBERRY CHEESECAKE FLUFF ( WW )
After reading all the variations of the infamous _fluff_ that WW folks love, I was puzzled by the *1* point count that seems to be a popular idea. All the recipes I found call for fat-free Cool Whip but that it is *not* sugar-free as well. By my calculations, the standard _fluff_ is actually 3-4 points per serving. My math - FF Cool whip = 375/cals per 8 ounce tub, SF pudding = 100/cals per small box and SF Jello = 40/cals per box. With 515/cals per recipe and most stating 4 servings, that's 128 cals/serving and using my handy-dandy WW calculator, I compute 3 points, not 1. So how to make it truly 1 point or close enough? Add something with fiber. Enter raspberries. Although it doesn't jive with Zaar data, if http://www.nutritiondata.com and http://www.calorieking.com are reliable, one cup raspberries = a mere 64/cals but packs a whopping 8g fiber. Again using my official calculator, the following recipe is exactly 1.25 points/serving. And it tastes wonderful!
Provided by SusieQusie
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat 1 cup of water to boiling.
- Place Jello in a deep mixing bowl and pour in the boiling water. Stir until the gelatin dissolves.
- Then stir in a cup cold water and the raspberries.
- Let it sit 5 minutes or so to cool off some.
- Sprinkle the pudding into the Jello/raspberry mixture.
- Beat with your electric mixer, on high, for 2 minutes or until all lumps dissolve.
- Fold in the Cool Whip.
- Divide into (8) individual serving dishes. (the recipe makes about 44 ounces so each dish needs to hold ~ 3/4 cup).
- Garnish with another raspberry or 2 if you're feeling frisky. After all, they're "free". ;-).
- Chill until set.
- Enjoy for 8 times then make another batch. Maybe use SF, FF white chocolate pudding this time!
Nutrition Facts : Calories 32.2, Fat 0.1, Sodium 2.1, Carbohydrate 8.2, Fiber 1.4, Sugar 6.8, Protein 0.2
WEIGHT WATCHERS "RASPBERRY FLUFF"
Make and share this Weight Watchers "raspberry Fluff" recipe from Food.com.
Provided by chris_tam
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together. Chill.
- Points and serving size are estimated! You will need to check points and servings to verify. I do not know how reliable the original recipe is.
Nutrition Facts : Calories 34, Fat 0.1, Sodium 0.6, Carbohydrate 8.9, Fiber 0.5, Sugar 8.2, Protein 0.2
RASPBERRY FLUFF
Make and share this Raspberry Fluff recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 10m
Yield 12-14 serving(s)
Number Of Ingredients 4
Steps:
- Mix pudding and yogurt together until smooth. Gently stir the cool whip and raspberries a few minutes before serving.
- serve chilled.
Nutrition Facts : Calories 199, Fat 7.4, SaturatedFat 5.8, Cholesterol 9.9, Sodium 244.2, Carbohydrate 31, Fiber 1.7, Sugar 29.3, Protein 3.1
RASPBERRY MARSHMALLOW FLUFF SALAD
This raspberry marshmallow fluff salad is delicious. An easy recipe that is the perfect mixture of fluffy, fruity and creamy.
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- In a large bowl mix together the yogurt and pudding. Stir til completely mixed together.
- Fold in the cool whip and raspberries. (The raspberries will soften while the salad sets)
- Add the marshmallows and stir together.
- Cover and let the salad sit in the fridge for 30 mins. (This will allow the raspberries to soften. Fold the salad with a spoon several times after removing from the fridge and the raspberries' juice will spread throughout the salad)
- ENJOY!
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