2 cups fresh mixed berries, such as raspberries, blueberries and blackberries
1 ¼ cups crushed gingersnaps
Preheat the oven to 350 degrees F. Grease and line the bottom of a 9-inch round springform cake pan. Sift the 1 ½ cups flour and baking powder into a large bowl and add the butter, superfine sugar, eggs and vanilla extract. Beat well until the batter is smooth. Spoon about half the mixture into the prepared pan and smooth the surface with a spatula. Spread the berries evenly over the mixture. Stir the extra tablespoon of flour into the remaining mix. Spread out the crushed cookies on a large plate. Using two spoons, coat small spoonfuls of the mix in the crushed cookies, then arrange over the cake. Sprinkle over any remaining cookie crumbs. Bake in the preheated oven for 45-55 minutes, or until risen firm, and golden brown. Let cool in the pan for 2-3 minutes then remove the sides and finish cooling on a wire rack. Best eaten on the day of making.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
Wickedly delicious to eat, this berry-glazed chocolate cake is really quite simple to make!
1 package devil’s food cake mix
1 package instant chocolate
¾ cup water
½ cup apple juice
½ cup canola oil
1 teaspoon rum extract
1 cup semisweet chocolate chips
¼ cup seedless raspberry jam
2 tablespoons apple juice
½ teaspoon rum extract
2 tablespoons baking cocoa
¼ cup heavy whipping cream
2 tablespoons butter, melted
1 cup confectioners’ sugar
1 teaspoon vanilla extract
In a large bowl, combine cake mix, pudding mix, eggs, water, juice, oil and extract. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10 inch fluted tube pan.
Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small saucepan, combine the glaze ingredients. Cook and stir over low heat until smooth. Brush over cake. Let stand for 10 minutes or until set.
Place cocoa in a small saucepan. Stir in cream and butter until smooth. Cook and stir over low heat for 2 minutes or until thickened. Remove from heat; stir in confectioners’ sugar and vanilla until smooth. Cool slightly; drizzle over cake. Let stand until set.
Yield: 12 servings
Tested in the THASCkitchen. Photo by THASC. THASC is a unique small American business producing cards and other promotional products. www.thasc.com
Happy Mother’s Day From all of us at “Sweet Treats Saturday!“
Served with fresh strawberries, this delightful cake, with its mild lemon-flavored glaze, will soon become a go-to recipe for your family and friends.
1 package light yellow cake mix
1 ¼ cups water
¾ cup egg substitute
¼ cup plain nonfat yogurt
1 tablespoon grated lemon peel
½ cup confectioners’ sugar
3 teaspoons lemon juice
2 cups sliced strawberries
In a large bowl, combine the cake mix, water, egg substitute, yogurt and lemon peel. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour into a greased and floured 10 inch fluted tube pan.
Bake at 350 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine sugar and lemon juice; drizzle over cake. Fill center of cake with strawberries.
Tested in the THASC kitchen. Photo by THASC. THASC is a unique small American business producing cards and other promotional products. www.thasc.com