DR OETKER LAVA CAKE MIX CHOCOLATE RASPBERRY (NUWAVE/FLAVORWAVE)
Make and share this Dr Oetker Lava Cake Mix Chocolate Raspberry (Nuwave/Flavorwave) recipe from Food.com.
Provided by Starfire aka Wendy
Categories Dessert
Time 23m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In mixing bowl combine, lava cake mix, 2 eggs & water. Mix together well.
- In 4 cup cake tin (included) - pour 3/4 full. Place in Nuwave/Flavorwave on rack (4 tins).
- Cook on Hi heat for 20 minutes. Cool for 5 minutes and serve. (Note: remove from Nuwave/Flavorwave oven ASAP and cool).
Nutrition Facts : Calories 36.8, Fat 2.5, SaturatedFat 0.8, Cholesterol 105.8, Sodium 35.2, Carbohydrate 0.2, Sugar 0.2, Protein 3.1
FRANKFURTER KRANZ A LA DR. OETKER
Hello Kiddo, this one is just for you. Now that you have your own kitchen you might want to try and make one of your faves on your own. Love mom
Provided by Renate
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- 1. DOUGH:.
- 2. Preheat oven to 360ºF.
- 3. Cream the butter til fluffy.
- 4. Add sugar 1 tbsp at the time, mix until creamy.
- 5. Add eggs 1 at a time, mix until smooth.
- 6. Mix flour, starch, baking powder and salt.
- 7. Add flour mixture 1 tbsp at a time until fully absorbed.
- 8. Pour into a greased & floured bundt pan.
- 9. Bake for 35 to 45 minute toothpick should come out clean.
- 10. BUTTER CREAM FROSTING:.
- 11. Prepare pudding per package directions using only 1 1/2 cup milk.
- 12. Cool pudding, cover with plastic wrap to prevent skin while cooling.
- 13. Bring butter to almost room temperature.
- 14. Cream butter.
- 15. Stir 1 cup pudding into creamed butter 1 tbsp at a time (be sure temperatures are pretty even and not to cold, otherwise the mix will separate).
- 16. KROKANT or BRITTLE:.
- 17. In a nonstick pan over medium heat stir butter and sugar until sugar is slightly brown.
- 18. Stir in nuts and cook on low heat until it all has a nice cognac color (220ºF brittle stage on candy thermometer).
- 19. Transfer to a greased cookie sheet and let cool completely.
- 20. Break into real small pieces (English toffee bits could be substituted).
- 21. ASSEMBLY.
- 22. Cut cooled cake in three layers.
- 23. Spread 1/2 cup butter cream frosting on each cut layer and reassemble cake.
- 24. Frost cake outside with remaining butter cream frosting, reserving about 1/3 cup.
- 25. Sprinkle krokant or brittle over entire cake.
- 26. Decorate with reserved butter cream frosting.
- 27. It's best if it has a day to sit in the refrigerator.
Nutrition Facts : Calories 423.6, Fat 31.2, SaturatedFat 15.7, Cholesterol 108.4, Sodium 347.3, Carbohydrate 32.5, Fiber 1.7, Sugar 18.6, Protein 5.9
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