Mini Chocolate Raspberry Cakes

Name: Mini Chocolate Raspberry Cakes
Ingredients: 2 eggs; 1 cup sugar; 1/2 cup water; 1/2 cup canola oil; 1/2 teaspoon raspberry extract; 1/4 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 cup baking cocoa; 1-1/2 teaspoons baking soda; 1/4 teaspoon salt; 1/4 cup sugar; 1 tablespoon cornstarch; 2 cups fresh raspberries; 1/4 cup water; 1 cup vanilla ice cream; 1 cup hot fudge ice cream topping, warmed; Chopped pecans and additional fresh raspberries, optional

17 ingredients

4 steps

Ingredients

2 eggs
1 cup sugar
1/2 cup water
1/2 cup canola oil
1/2 teaspoon raspberry extract
1/4 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup baking cocoa
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup sugar
1 tablespoon cornstarch
2 cups fresh raspberries
1/4 cup water
1 cup vanilla ice cream
1 cup hot fudge ice cream topping, warmed
Chopped pecans and additional fresh raspberries, optional

Directions

1

In a bowl, beat the egg, sugar, water, oil and extracts until well blended. In another bowl, combine the flour, cocoa, baking soda and salt. Gradually beat into sugar mixture until blended.
2

Pour into four 4-in. fluted tube pans or 6-oz. ramekins coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack to cool completely.
3

For raspberry sauce, in a saucepan, combine sugar and cornstarch. Stir in raspberries and water; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool slightly. Press through a sieve; discard seeds.
4

Scoop ice cream into cake centers. Drizzle with ice cream topping and raspberry sauce; sprinkle with pecans and additional raspberries if desired.