Dessert Recipes
White Chocolate Raspberry Cake
This cake was THE best cake I’ve ever made. It was so moist and full of yummy, sugary goodness! If you decide not make the homemade raspberry jam, I’m sure store bought would work out just as well! I also decorated the cake with Pirouette Rolled Wafers around the cake and topped it with left over black berries and raspberries. Enjoy!
WHITE CHOCOLATE CAKE
3 c. all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
2 sticks butter, room temperature
2 c. sugar
4 eggs
1 tsp. vanilla
1 3/4 c heavy cream
11 oz. white chocolate, melted
Preheat the oven to 350°. Butter and flour two 9-inch round cake pans.
Sift the flour with the baking powder and salt. In a large bowl, using an electric mixer, beat the butter at low speed until smooth. Add the sugar and beat until fluffy. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla. At low speed, alternately beat in the dry ingredients and the milk in 2 additions. Add the melted white chocolate and beat just until incorporated. Scrape the batter into the prepared cake pans and smooth the surfaces.
Bake the cakes in the center of the oven for 35 minutes, or until golden brown and a toothpick inserted into the centers comes out clean. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack and let cool completely. Chill.
Slice each cake in half and spread the raspberry jam on three of the cake halves, stacking one on top of the other as you go. Chill cake again. Once the cake is fully assembled, you will want to keep refrigerated. Let cake slices warm up to room temperature for best taste. Store cake in the refrigerator after slicing.
WHITE CHOCOLATE FROSTING
1 1/2 sticks butter, room temperature
12 oz cream cheese, room temperature
3 c. confectioner sugar
11 oz white chocolate, melted
Mix butter and cream cheese together until creamy. Slowly add confectioner sugar, one cup at a time. Add the melted chocolate and stir until incorporated. Chill slightly and then frost the entire cake.
RASPBERRY JAM FILLING
5 c. fresh or frozen red raspberries
4 c. white sugar
1 lemon, juiced
1 box pectin
In a large saucepan add sugar, berries, and lemon juice. Bring to a boil and cook until sugar and berries have dissolved, stirring occasionally to prevent scorching. Add pectin. Boil for 15 minutes and remove from heat. You may add to hot sterilized jars and seal at this point, or cool slightly and transfer to containers to freeze or store in the refrigerator.
CHOCOLATE CHIP PUMPKIN CHEESECAKE
Ingredients:
- CHOCOLATE COOKIE CRUST(recipe follows)
- 3 packages (8 oz. each) cream cheese, softened
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 cup canned pumpkin
- 4 eggs
- 1-1/2 cups HERSHEY’S Mini Chips Semi-Sweet Chocolate
Directions:
- Prepare CHOCOLATE COOKIE CRUST. Increase oven temperature to 400°F.
- Beat cream cheese, sugar, flour and pumpkin pie spice in large bowl until well blended. Add pumpkin and eggs; beat until well blended. Stir in small chocolate chips; pour batter into prepared crust. Bake 10 minutes.
- Reduce oven temperature to 250°F; continue baking 60 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate about 5 hours before serving. Makes 10 to 12 servings.
CHOCOLATE COOKIE CRUST: Heat oven to 350°F. Stir together 1 cup vanilla wafer crumbs (about 30 wafers, crushed), 1/4 cup HERSHEY’S Cocoa, 1/4 cup powdered sugar and 1/4 cup (1/2 stick) melted butter or margarine in medium bowl. Press mixture firmly onto bottom and 1/2-inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.
ORANGE AND LEMON CAKE
I originally got this recipe from my Cook Yourself Thin Cookbook but I played with it a little to reduce the calories and fat even more! It was yummy!
Serves 10
Calories per serving: 225
*Katie’s revised calories per serving: 125
For the cake:
3 large eggs*
1/2 cup sugar*
2 cups peeled butternut squash, finely grated (yes, for real!)
1 cup self-rising flour*
3/4 cups finely ground almonds
1 teaspoon baking soda
1/4 teaspoon salt
2 oranges (for the zest only)
2 lemons (for the zest only)
For the middle:
3 tablespoons store-bought lemon curd*
For the icing:
3/4 cup confectioner’s sugar, sifted
2 tablespoons butter, at room temperature
2 tablespoons fresh orange juice
- PREHEAT oven to 350 degrees.
- GREASE two 7-inch pans as well we lightly flour the bottom on each pan.
- IN A LARGE MIXING BOWL, using a handheld or standing mixer beat the eggs and the sugar for a full 3 minutes until pale and light. Add the grated butternut squash and mix until well combined.
- ZEST the oranges and lemons with a microplane (<—whatever that is! I used a blender, yet again…it works!) and add to the flour, ground almonds, baking soda, and salt. Whisk to combine the mixture.
- DIVIDE the batter between the prepared pans and bake for 20-30 minutes.
- WHILE THE CAKES ARE COOKING, MAKE THE ICING: Beat the softened butter with the sugar using the back of a wooden spoon until it has the consistency of a stiff paste. Add the orange juice and beat again to combine and smooth. Refrigerate until needed.
- COOL the cakes on a wire rack or on wax paper.
- TOP one layer of cake with lemon curd*, top with other cake layer.
- DRIZZLE the icing over the top of the cake and add a spoonful of Cool Whip Free for an added taste of sweetness! (Only adds 15 cals/serving).
*Instead of…
- 3 eggs…I used 1 large egg and 4 egg whites. Two egg whites are equivilant to one egg. I saved 9 grams of fat and about 100 calories for the entire recipe.
- 1/2 cup sugar…I used 1/4 cup sugar and 1/4 cup Splenda, saving 200 calories for the entire recipe.
- 1 cup self-rising flour…I used King Arthur’s Organic white whole wheat flour. It didn’t save any calories but it added 16 grams of fiber to the entire recipe, which is good for the body! ;)
- 3 tablespoons lemon curd…I used fat-free, sugar-free lemon pudding. I mixed it with 1 1/2 cup of fat free milk to give it the lemon curd consistency.
This cake was refreshing and good for the waistline! :)
