minty rolo raspberry cake

How To Make minty rolo raspberry cake

• Step 1
  Preheat oven to 350 degrees F.
• Step 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.
• Step 3
  Melt 12 Rolo candies and milk chocolate chips in the top of a double boiler. Cool and beat in egg yolks.
• Step 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.
• Step 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.
• Step 6
  Add 10 Rolo candies and press down with a end of the wooden spoon.
• Step 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.
• Step 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.
• Step 9
  Place one layer on a plate, spread the raspberry preserves on top, and add remaining Rolo candies.
• Step 10
  Top with second layer. Spread the frosting on the top and sides of the cake. Garnish with fresh raspberries on top.
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