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THE DAIRY KITCHEN

Cheat's Raspberry Choc-ripe Mud Cake

By THE DAIRY KITCHEN

Serves 0
Difficulty Easy
Preparation 10 MINS
Cooking 0 MINS
Running out of time to make that dessert? Here's a quick fix that will have everyone wanting seconds

Ingredients

300 ml thickened cream
1 cup frozen raspberries, semi defrosted
1 x 52g bar cherry ripe, chopped
1 x 600g store bought chocolate mud cake, split in half horizontally
1 x 52g bar cherry ripe, roughly chopped, extra
1/2 cup lolly raspberries
Handy Tips
For a white chocolate version buy white chocolate mud cake, use peppermint crisp and chopped strawberries and decorate with strawberries and cream lollies.

Method

  1. Whip cream with an electric mixer until soft peaks form. Fold through raspberries and cherry ripe. 
  2. Place the base of the mud cake onto a serving plate. Top with 2/3 of the cream mixture, leaving a 2cm border around the edge of the cake (the weight of the topping will push the cream out to the edge). Top with mud cake lid. Pile in the centre the remaining cream, extra cherry ripe and lolly raspberries. 
  3. Serve immediately or place in the refrigerator until serving time.

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