218632 chocolate raspberry swirl cake cream Recipes

butter, softened, sugar, eggs, vanilla extract, almond extract, king arthur unbleached all-purpose flour, baking cocoa, baking soda, sour cream, semisweet chocolate chips, semisweet chocolate chips, heavy whipping cream, butter, cubed, sugar, almond extract, chopped almonds

flour, brown sugar , firmly packed, cinnamon, butter, softened, semi-sweet chocolate chips, yellow cake mix or 1 package white cake mix or 1 package devil s food cake mix, eggs, water, butter, softened

all purpose flour, unsweetened cocoa powder, instant espresso powder or instant coffee powder, baking powder, salted butter, melted, sugar, golden brown sugar, eggs, vanilla extract, almond extract, semisweet chocolate chips (about 4 1/2 oz), chilled whipping cream, powdered sugar

flour, unsweetened cocoa powder, instant espresso powder, baking powder, salted butter, melted, sugar, golden brown sugar , packed, eggs, vanilla extract, almond extract, semi-sweet chocolate chips, chilled whipping cream, powdered sugar

flour, cinnamon, baking soda, baking powder, sugar, semi-sweet chocolate chips, eggs, sour cream, butter, softened, vanilla extract

unbleached all-purpose flour, sugar, baking soda, baking soda, salt, unsweetened cocoa powder (sifted), canola oil, buttermilk, eggs, hot coffee (freshly brewed,extra-strong ), pure vanilla extract, semi-sweet chocolate chips, heavy whipping cream

flour , plus, flour, baking soda, salt, butter, melted, brown sugar, sugar, egg, vanilla extract, semi-sweet chocolate chips, heavy whipping cream, butter, semi-sweet chocolate chips (4 oz), vanilla extract, cold heavy whipping cream, powdered sugar (or more , to taste), vanilla extract

egg yolks, sugar, cornstarch, milk, vanilla extract, unsalted butter, softened, fine-quality white chocolate, chopped, heavy cream, fine-quality white chocolate, chopped, unsalted butter, cut into bits, vanilla extract, cake flour (not self-rising), salt, eggs at room temperature, sugar, framboise for brushing the cake layer, two 10-oz packages frozen raspberries in light syrup, thawed and drained , reserving 1/3 cup of the syrup, unflavored gelatin, framboise, heavy cream, fresh raspberries, fresh raspberries, fine-quality white chocolate at room temperature (about 72of.), shaved with a vegetable peeler into curls and kept covered and chilled, fresh mint sprigs

chocolate cake mix (or use your favorite chocolate cake recipe), eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), cream cheese, softened, milk, vanilla instant pudding mix, carton frozen whipped topping, such as cool whip, thawed, fresh raspberries (or strawberries if desired), sugar, fresh mint (to garnish ) (optional), raspberries (to garnish ) (optional)

streusel, brown sugar, flour, butter, walnuts, chopped, chocolate chips, cake, cream cheese, softened, sugar, butter, eggs, vanilla, flour, baking powder, baking soda, salt, milk

semi-sweet chocolate baking squares, butter, eggs, separated, sugar, almond extract, all-purpose flour, semisweet baking chocolate square, vegetable shortening, whipping cream, powdered sugar, almond extract, sliced almonds

vanilla wafers cookies, finely crushed, butter, melted, plus more for pan, ripe bananas, peeled , thinly sliced on a diagonal, fresh orange juice, peanut brittle , ground into crumbs, chocolate pudding , recipe follows, peanut butter cream , recipe follows, heavy cream, almond extract, sugar, peanut brittle, broken into bite-size pieces, sugar, cocoa powder, all-purpose flour, eggs, egg yolks, milk, divided, cream cheese, at room temperature, sugar, vanilla extract, creamy peanut butter (do not use old-fashioned or freshly ground), chilled heavy whipping cream

semisweet chocolate chips, marshmallows, ice cream cones, multi-colored sprinkles

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

cake flour (not self-rising), baking soda, salt, godiva dark chocolate bars, coarsely chopped, unsalted butter, slightly softened, vegetable shortening, light brown sugar, granulated sugar, granulated sugar, vanilla extract, eggs, at room temperature, sour cream, at room temperature, milk, at room temperature, water, granulated sugar, framboise eau-de-vie (raspberry brandy), grand marnier, godiva dark chocolate bars, coarsely chopped, frozen unsweetened raspberries, granulated sugar, granulated sugar, egg yolks, salt, heavy cream, divided, framboise eau-de-vie (raspberry brandy), grand marnier, vanilla extract, frozen unsweetened raspberries, red currant jelly, granulated sugar, arrowroot, water, creme de cassis , to taste, godiva dark chocolate bars, coarsely chopped, heavy cream, heavy cream, light corn syrup, salt, vanilla extract, unsweetened cocoa powder (for dusting), fresh raspberry, for garnish

graham cracker crumbs, light butter, melted, splenda sugar substitute, light cream cheese, fat-free cream cheese, egg (extra large), flour, nonfat sour cream, nonfat milk, lemon zest, vanilla, white chocolate (about 30 g, chopped ), light raspberry jam

chocolate sandwich cream cookies, margarine or butter, melted, cream cheese, softened, powdered sugar, lemon juice, vanilla, thawed frozen nondairy whipped topping, seedless raspberry jam, mint leaves and fresh raspberries (optional)

chocolate sandwich cream cookies, margarine or butter, melted, cream cheese, softened, powdered sugar, lemon juice, vanilla, thawed frozen nondairy whipped topping, seedless raspberry jam, mint leaves and fresh raspberries (optional)