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Mini Chocolate Raspberry Cakes

Instead of making individual hot fudge sundaes for guests, make these cute little cakes! Raspberry and chocolate always pair well. I like to stir 1/2 cup raspberries directly into the sauce, but you can also use them as a garnish.—Pamela Shank, Parkersburg, West Virginia
  • Total Time
    Prep: 25 min. Bake: 25 min. + cooling
  • Makes
    4 servings


  • 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


  • 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.
  • 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.
  • 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.
  • Scoop ice cream into cake centers. Drizzle with ice cream topping and raspberry sauce; sprinkle with pecans and additional raspberries if desired.
Nutrition Facts
1 each: 1044 calories, 41g fat (6g saturated fat), 120mg cholesterol, 782mg sodium, 159g carbohydrate (101g sugars, 10g fiber), 14g protein.

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