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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.

read more
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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