Cow Patty Raspberry Fudge Cake Food

RASPBERRY FUDGE TORTE

Steps:

• In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in miniature chips. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Chill until mixture reaches spreading consistency, stirring occasionally., For raspberry cream, mash and strain raspberries, reserving juice; discard seeds. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened. Place in a bowl; chill for 30 minutes. Fold in whipped cream., Place 1 cake layer on a serving plate; spread with half of the ganache. Top with second cake layer and the raspberry cream. Top with remaining cake layer; spread with remaining ganache. Store in the refrigerator. If desired, top with raspberries, mint and confectioners' sugar.

RASPBERRY GANACHE FUDGE CAKE

Steps:

• Preheat a fire or a charcoal grill. Let the fire or grill burn out to coals.
• Spray a 12-inch Dutch oven with cooking spray. In a large bowl, combine sugar, flour, cocoa, baking soda, baking powder, and salt. In a medium bowl, combine eggs, oil, buttermilk, water, and vanilla. Pour the liquid ingredients into the dry ingredients. Stir with wire whisk until well mixed, about 2 minutes. Batter will be runny. Place 8 coals under the Dutch oven and 16 coals on the lid, bake in Dutch oven about 50 minutes, or until cake starts to pull away from the sides of the pan. Allow to cool for about 10 minutes. Remove cake from Dutch oven by placing cooling rack on top of Dutch oven and flipping oven over. Remove Dutch oven. Cool cake. When completely cool, cut into 2 layers. You can use dental floss to cut the cake.
• Make ganache by combining all ganache ingredients in a medium-sized bowl. Stir until well mixed. Ganache will be about as thick as frosting. If it is too thick, thin with a little cream or milk. Spread onto cut layer. Top with other layer, cut side down.
• Make glaze by combining melted chocolate with whipping cream. Drizzle over top of cake and allow to run down sides. Garnish with fresh raspberries and chocolate curls. Sprinkle with powdered sugar, if desired.

COW PATTY RASPBERRY FUDGE CAKE

Steps:

• 1. Grease and flour a 12", deep Dutch oven, set aside. In a large bowl, mix dry ingredients, set aside. In a medium bowl, mix wet ingredients. Stir well then pour into the dry mixture, and mix well. It will be runny. Pour into prepared Dutch oven and cover. Place the oven on 8 coals under the bottom and 16 on the lid. Bake 30 minutes, or until cake pulls away from the sides of the oven, or is done to the touch. Let cool 10 minutes in the dutch oven with the lid off; then remove from the dutch oven and cool completely.
• 2. Use dental floss to cut the cake into 2 horizontal layers. Carefully remove the top layer and set aside.
• 3. Make the ganache: Pour the milk chocolate chips into a 10 inch cast iron camp dutch oven and place over 5 coals. Stir the chocolate until it is melted and smooth. Let cool briefly and stir in the heavy cream and jam. Beat with a wooden spoon until smooth. Spread ganache over the bottom layer and let ooze over the sides.
• 4. Make the glaze: Wipe the dutch oven out, pour in the semisweet chocolate chips, and place over the 5 coals again. Stir until the chocolate is melted and smooth. Let cool a little; stir in the cream and beat with a wooden spoon until smooth. Place the top layer of cake on the ganache-covered bottom layer and spread the glaze over top and sides. Garnish with berries and shaved chocolate.

COW PATTIES

Steps:

• Line two baking sheets with parchment paper.
• Melt the chocolate in a microwave or in a bowl set over a pan of boiling water. Pour in the raisins, almonds and peanuts and stir to combine.
• Use a spoon or small cookie scoop to place mounds of the mixture onto the prepared baking sheets. Leave to sit at room temperature or in the fridge for 5 minutes to set. Package in gift sacks!

FUDGY RASPBERRY TORTE

Steps:

• In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in ground pecans. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a saucepan, melt jam. Brush over the top of each cake. , Place one cake layer on a serving plate; spread with half of the pudding. Repeat layers. Top with third cake layer; spread top with whipped topping. Sprinkle with chopped pecans. Garnish with raspberries. Store in the refrigerator.

WARM AND FUDGY RASPBERRY PUDDING CAKE

Steps:

• Heat oven to 350°F
• Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
• In large bowl, stir brownie mix, oil, water and 2 of the eggs 50 strokes with spoon; pour into baking dish.
• In medium bowl, beat cream cheese and jam with electric mixer on medium speed until well mixed.
• Beat in remaining 2 eggs, the sour cream and vanilla until well mixed (mixture will be runny).
• Pour over brownie batter.
• Swirl mixtures slightly with a spoon or tip of knife for marbled design.
• Bake 35 to 50 minutes or until edges are golden brown and center is puffed and set when lightly touched.
• Warm jar of fudge topping as directed on label.
• Pour evenly over cake, spreading to cover if necessary.
• Cool 30 to 45 minutes before serving. Garnish with raspberries and mint sprigs.
• Serve with ice cream if desired.

RASPBERRY GANACHE FUDGE CAKE - RAW

Steps:

• To make the cake, combine the walnuts, cacao powder, and salt in the food processor and pulse until coarsely mixed. Avoid overprocessing. Add the dates and pulse until mixed well. Shape into 2 stackable cakes of desired shape and set aside.
• To make the frosting, combine the dates and agave syrup in the food processor and process until smooth. Add the avocado and process until smooth. Add the cacao powder and process until smooth.
• To serve, frost the top of one of the cakes with half the frosting and top with the raspberries. Stack the second cake on top and frost the top and side. Serve immediately, or place in the refrigerator for a couple hours to firm up.
• The cake on its own will keep in the fridge for many weeks. The frosting will keep separately in the fridge for 1 week. The assembled cake with raspberries will keep in the fridge for up to 3 days.
• Makes About 6 Servings.

COW PIES CANDY

Steps:

• In a heavy saucepan or microwave, melt the chocolate chips and shortening over low heat, stirring until smooth. Remove from the heat; stir in raisins and almonds. Drop by tablespoonfuls onto waxed paper. Chill until ready to serve.