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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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low fat/weight watchers

low fat/weight watchers

Any of the duncan hines cake mixes can be made low fat by substituting one can of diet soda (your choice of flavors) with the dry cake mix. Bakes up great and taste wonderful! Add a frosting of fat free/no sugar cool whip on top....enjoy...

Peanut Butter Icing

Peanut Butter Icing

Take the frosting creations container and place in a bowl. Add 2 tablespoons of creamy peanut butter to icing and mix well. Instant peanut butter frosting. Add to a chocolate cake and add a glass of ice cold milk and enjoy.

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