- 10 NESTLÉ Dark Chocolate Jingles, unwrapped
- 3/4 cup of granulated sugar
- 1/2 cup (1 stick) of butter or margarine, softened
- 2 large eggs
- 1/4 cup of NESTLÉ® CARNATION® Evaporated Milk
- 1 teaspoon of vanilla extract
- 1 cup of all-purpose flour
- 1/4 teaspoon of salt
- 1 cup of fresh raspberries
- 1/4 cup of powdered sugar
PREHEAT oven to 350° F. Grease 10 muffin cups.
BEAT granulated sugar and butter in large mixer bowl until combined. Add eggs, evaporated milk and vanilla extract; beat until blended. Stir in flour and salt. Gently fold in raspberries. Spoon heaping tablespoon batter into prepared cups; place 1 Nestlé Jingle in each cup, pressing down slightly. Spoon heaping tablespoon batter over each Nestlé Jingle, 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.