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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:
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  • Servings: 8
  • Rating:

Ingredients

  • 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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Tips

brownies

brownies

I love the snack size chewy fudge brownie product, but am having trouble finding it. Has it been replaced with the chewy fudge mini brownie product? I hope not.


Coloring Icing

Coloring Icing

When coloring your icing it can be fun with a color wheel. A color wheel shows you what colors when combined make the color you want for your party cake. One example is when you mix purple and yellow you get “Taupe” which is a light brown color. Who would have thought that two colors so far from light brown would come to that end result?





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