Mini Raspberry Treasure Cakes

3/4 cup sugar
1/2 cup butter, softened
2 large eggs
1/4 cup Evaporated Milk
1 tsp. vanilla extract
1 cup flour
1/4 teaspoon salt
1-cup fresh raspberries (if using frozen, drain very well)
10 Chocolate Cre`me Nestles Treasures
2 Tab. powdered sugar

PREHEAT oven to 350° F. Grease 10 muffin cups.

BEAT sugar and butter in large mixing bowl until combined. Add eggs, evaporated milk and vanilla extract; beat until blended. Stir in flour and salt. Gently fold in raspberries. Spoon a heaping tablespoon of batter into prepared cups; place 1 Nestle Treasure in each cup, pressing down slightly. Spoon heaping tablespoon batter over each Nestle Treasure, covering completely.

BAKE for 20 to 22 minutes or until cakes are golden brown around edges and top is set. Cool in pan on wire rack for 10 minutes. Run knife around edges to loosen; gently invert onto serving plate. Sprinkle with powdered sugar; serve warm. These little cakes are so good with a cup of Rose Petal Tea.

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