CHOCOLATE RASPBERRY COBBLER
Prize-Winning Recipe Fall 2010! You're 3 ingredients away from a warm-from-the-oven, cozy, chocolate and raspberry dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 10
Number Of Ingredients 3
Steps:
- Heat oven to 350°F. Spray bottom and sides of 11x7-inch (2-quart) glass baking dish with cooking spray. Spread pie filling in bottom of baking dish. Sprinkle cookie mix evenly over pie filling. Pour melted butter evenly over cookie mix. Using small metal spatula, gently spread melted butter over cookie mix just to cover the dry mix.
- Bake 28 to 30 minutes or until topping is set. To serve warm, cool 15 minutes or serve at room temperature. Store covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 65 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 44 g, TransFat 1/2 g
CHOCOLATE RASPBERRY CAKE
Whenever I make this chocolate raspberry cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. -Marlene Sanders, Paradise, Texas
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 27
Steps:
- Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 738 calories, Fat 28g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 573mg sodium, Carbohydrate 118g carbohydrate (91g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE RASPBERRY COBBLER
This easy chocolate raspberry cobbler can be mixed up in under 5 minutes with just 5 ingredients.
Provided by Autumn
Categories Dessert
Number Of Ingredients 5
Steps:
- Gently grease an 8x8 baking dish with cooking spray and preheat the oven to 350 degrees F.
- Spread the pie filling out in the bottom of the baking dish. Sprinkle with the chocolate chips.
- In a medium bowl, stir together half of a chocolate cake mix with 3/4 cup soda. Stir until mostly combined - it's fine if the mixture is lumpy, no need to whisk it smooth. Pour batter over the pie filling and spread it out evenly. Use a spoon or knife to swirl through the batter and pie filling a few times. Top with butter slices.
- Bake for approximately 50-60 minutes, until a toothpick inserted near the center comes out mostly clean. Bake a bit shorter for a gooey consistency, or longer for a more cake like consistency.
- Cool 10-15 minutes before serving. Tastes best warm with vanilla ice cream.
CHOCOLATE RASPBERRY COBBLER CAKE
I've had this recipe for so long, I can't even remember where it came from! It is decadently good, though.
Provided by bunkie68
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Melt the butter in a 9" x 13" baking pan.
- In a large bowl, mix together the flour, baking powder, salt, milk, vanilla, and brown sugar.
- Pour half of the batter directly into the hot buttered pan.
- Add 3 cups of the raspberries and the chocolate chunks.
- Pour the remaining batter over the berries, then top with the last cup of berries.
- Place the pan in the oven and bake 35 to 40 minutes or until the center is set.
- Let cool at least 10 minutes before serving.
Nutrition Facts : Calories 420.8, Fat 18, SaturatedFat 10.9, Cholesterol 35.3, Sodium 182.8, Carbohydrate 61.7, Fiber 4.5, Sugar 38.5, Protein 4.6
CHERRY-RASPBERRY CHOCOLATE COBBLER
Honorable Mention Bisquick® Recipe Contest 2010! Dig into a rich and homey cobbler packed with two kind of ruby red fruit.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In medium bowl, mix pie filling and extract; fold in raspberries. Spread in ungreased 8-inch square pan. Bake 15 minutes.
- Meanwhile, in medium microwavable bowl, microwave ice cream and chocolate chips on High about 1 minute 30 seconds, stirring every 30 seconds, until smooth. Add Bisquick mix; mix well. Let stand until fruit is done baking.
- Drop dough into 8 mounds (about 3 tablespoons each) on hot fruit. Sprinkle each mound with almonds. Bake 15 to 18 minutes longer or until chocolate topping is just set. Serve warm.
Nutrition Facts : Calories 260, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 28 g, TransFat 1/2 g
CHOCOLATE & RASPBERRY BIRTHDAY LAYER CAKE
Who could resist our chocolate and raspberry cake? Like a Victoria sponge but better, try budget-friendly frozen raspberries for the cream
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 1h
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line two round 20cm springform cake tins with baking parchment. Whisk the oil, sugar, eggs and milk in a bowl until smooth. Sieve the flour, cocoa and bicarb into another large bowl, then gradually mix in the wet ingredients.
- Divide the mixture between the tins and bake for 35-40 mins until the cakes are risen and spring back when pressed. Leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely.
- For the raspberry layer, stir the jam and the defrosted raspberries together. Once the cakes are cool, whip the cream with the sugar to soft peaks, then gently fold half the raspberry mixture through the cream to create a ripple effect.
- Spoon most of the reserved raspberry mixture over one of the cakes, then dollop on half of the cream. Smooth over with a palette knife, then place the other sponge on top. Swirl over the remaining cream and swirl the last of the raspberry mixture through it. Will keep in the fridge for two days.
Nutrition Facts : Calories 549 calories, Fat 36 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
CHOCOLATE RASPBERRY COBBLER CAKE
I've had this recipe for so long, I can't even remember where it came from! It is decadently good, though.
Provided by Lisa Maillet
Categories Chocolate
Time 1h
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Melt the butter in a 9" x 13" baking pan.
- 3. In a large bowl, mix together the flour, baking powder, salt, milk, vanilla, and brown sugar.
- 4. Add 3 cups of the raspberries and the chocolate chips.
- 5. Pour the remaining batter over the berries, then top with the last cup of berries.
- 6. Place the pan in the oven and bake 35 to 40 minutes or until the center is set. Let cool at least 10 minutes before serving.
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