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minty rolo raspberry cake

clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

What if Rolo candies, raspberry cake, and mint flavor were combined? I created this delicious and minty cake recipe to find out.

yield 12 serving(s)
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For minty rolo raspberry cake

  • 2 c
    fresh raspberries, washed and rinsed
  • 32
    Rolo candies, unwrapped and divided
  • 1 c
    milk chocolate chips
  • 4
    eggs, separated
  • 1 c
    melted margarine
  • 1 c
    cane sugar
  • 3 Tbsp
    malted milk powder
  • 2 tsp
    mint extract
  • 1 c
    all purpose flour
  • 1/2 c
    cane syrup
  • 3/4 c
    seedless raspberry preserves
  • CARAMEL MINT FROSTING
  • 1
    container frozen whipped topping, thawed
  • 16 oz
    cream cheese, softened
  • 1 c
    caramel ice cream topping
  • 2 tsp
    mint extract

How To Make minty rolo raspberry cake

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Line the bottoms of two 9-inch round cake pans with parchment paper. Coat them with cooking spray. Add fresh raspberries divided between each.
  • 3
    Melt 12 Rolo candies and milk chocolate chips in the top of a double boiler. Cool and beat in egg yolks.
  • 4
    In a large bowl, beat margarine, cane sugar, malted milk powder and mint extract until light and fluffy. Add Rolo mixture and continue beating until smooth. Stir in flour until just combined.
  • 5
    In another bowl, beat egg whites until foamy. Gradually beat in 1/2 cup cane syrup and continue beating until the whites hold soft peaks. Fold whites into Rolo mixture in three additions. Pour batter into prepared cake pans.
  • 6
    Add 10 Rolo candies and press down with a end of the wooden spoon.
  • 7
    Bake in preheated oven until a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 minutes. Cool completely.
  • 8
    To make the caramel mint frosting, combine whipped topping, caramel ice cream topping, and mint extract in a large bowl. Whisk together until blended and smooth.
  • 9
    Place one layer on a plate, spread the raspberry preserves on top, and add remaining Rolo candies.
  • 10
    Top with second layer. Spread the frosting on the top and sides of the cake. Garnish with fresh raspberries on top.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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