Chocolate Chip & Raspberry Ripple Cake

Chocolate Chip and Raspberry Ripple Cake

7 Ingredients

485grams Betty Crocker™ Milk Chocolate Chunk Cookie Mix
1/3 cup Betty Crocker™ Creamy Deluxe Vanilla Frosting
80grams butter, softened
1 extra large egg
250grams block cream cheese, softened
1 1/2 cups thickened cream
125grams raspberries, smashed with a fork

Nutrition per serving

25% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Betty’s twist, on the traditional ripple cake, with seasonal Raspberries.

Method

Step 1 of 4

Preheat oven to 180°C (160°C fan forced). Grease and line a large loaf pan (23cmx13x7cm) with baking paper, extending up and over the sides.

Step 2 of 4

Stir cookie mix, butter and egg in a large bowl with a wooden spoon until just combined. Use your hands to form a soft dough. Roll generous tablespoons of mixture into 14 balls. Place on two baking paper lined trays, allowing room for spreading. Flatten slightly. Bake for 13-14 minutes, or until firm and pale golden. Cool on trays.

Step 3 of 4

Place cream cheese in a microwave safe bowl and heat on HIGH/100%/1100 watt for 20 seconds. Beat cream cheese and vanilla frosting in a bowl with electric beaters for 1 minute until smooth. Add cream and beat a further minute, or until whipped. Gently stir through raspberries.

Step 4 of 4

Spread 1/2 cup cream mixture in base of pan. Spoon a blob of cream mixture onto one side of a cookie and stand it up in the cream at one long end of the pan. Repeat, positioning the cookies side by side and repeating layers with cookies and cream mixture. Cover whole cake with remaining cream mixture. Refrigerate for 6 hours, or overnight to allow the cookies to soften. Slice on an angle.