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Chai Green tea & chocolate w/ Raspberry balsamic Vinaigrette

EVELYN townsend Recipe shared by:
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Mini organic chai green tea and chocolate chunk mini cake with white chocolate Raspberry and walnut raspberry venaigrette balsamic icing. Green tea was added to flavor the cake and balsamic vinaigrette was added to the icing.

  • Hands-On Time:
  • Total Time:
  • Servings: 8
  • Rating:


  • 1 box Duncan hines classic white cake mix
  • 3 eggs
  • 1 1/3 strong organic chai green tea (use 2 tea bags. )
  • 1/2 cup vegetable oil
  • 1 cup chopped semi sweet chocolate
  • 1 white chocolate raspberry frosting creation
  • 2 T. Walnut Raspberry Balsamic vinaigrette
  • 1 cup white chocolate melted (spread thinly on parchment paper)

Baking Instructions

  1. Pre heat oven to 350
  2. Mix and bake cake as directed using chai tea.
  3. Stir in chopped chocolate.
  4. Bake on jelly roll pan lined w/ parchment paper.
  5. Bake for 30 minutes of until done.
  6. Chill overnight.
  7. Cut into 2-3 inch circles using round cookie cutter.
  8. Ice each round cake and stack (two w/ each mini cake)
  9. Ice the entire minicake.
  10. Decorate with the melted white chocolate.

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Scrambled Eggs

Scrambled Eggs

If you want an easier way to scramble eggs rather than getting out the blender, then having to wash it later, try this: place your eggs in a jar, put on the lid tightly, and shake, shake, shake. So easy to pour it into the skillet and to wash the jar in the dishwasher.

Making Chocolate Curls

Making Chocolate Curls

You can easily make chocolate curls to decorate the top of your dessert by using a citrus zester. Spread melted chocolate evenly over a cool surface and let it stand until it is set. Pull the zester across the surface to remove small curls.

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