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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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4-ingredient Ice Cream Cake

4-ingredient Ice Cream Cake

For a refreshing ice cream cake, simply add one cup of your favorite soda to a box of Classic White cake mix. (Nothing else!) Mix until most of the lumps are gone. (Root Beer or Orange are the tastiest.) Pour into 2 round cakes and bake as directed on the box. Cool completely and freeze for an hour. Fill one round cake pan with vanilla ice cream and freeze for an hour. Put the ice cream "cake" between the two cakes and freeze for an hour. Top with fat free cool whip. ENJOY!

Large cakes to bake evenly

Large cakes to bake evenly

When I make large cakes, such as half-sheet cakes, I put a small metal cup in the middle of the batter. Having the metal heat also from the middle helps the cake bake more even AND the cake bakes quicker without drying out the sides! Let me know if this works for you!

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