Ingredients Jump to Instructions ↓

  1. 2 cups All Purpose Flour

  2. 500ml 1/3 cup Unsweetened Cocoa Powder

  3. 75ml 2 tsp Baking Powder

  4. 10ml 1/2 tsp Baking Soda

  5. 2ml 1/4 cup Granulated Sugar

  6. 50ml 1/2 cup Gay Lea Butter (Unsalted), cold, cut into pieces

  7. 125ml 1/2 cup Chocolate Chips

  8. 125ml 1 Egg

  9. 1 1 cup Gay Lea Sour Cream (Regular or Light)

  10. 250ml 1 tsp Vanilla

  11. 5ml Topping:

  12. 1 cup Fresh raspberries

  13. 250ml 1 cup Each of Gay Lea Real Whipped Cream Regular and Chocolate

Instructions Jump to Ingredients ↑

  1. Instructions : In bowl, blend first five ingredients well. Using pastry cutter or two knives, cut in butter to create a coarse mixture. Mix chocolate chips into flour/butter mixture. Stir together egg, sour cream and vanilla. Using fork, stir egg mixture into flour mixture to make a soft dough. Transfer to lightly floured work surface. With floured hands, pat dough into 1" (2.5cm) thick 9" (23cm) square. Cut into 3" (7.5cm) squares. Transfer to parchment paper-lined baking sheets. Bake in centre of pre-heated 400F (200C) oven for about 20 minutes or until puffed and firm to the touch. Cool on racks. Cut mudcakes in half horizontally. Spray bottom with regular, than chocolate, Real Whipped Cream. Arrange raspberries overtop and sandwich with other mudcake half. Makes 9 servings ©


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