This cake was a hit in our house. Depending on the tolerance of the persons with PKU will determine whether or not you would want to use a regular cake mix or low protein cake mix. In our house, my daughter has a bit higher or a tolerance so we were able to use a regular cake mix, and create this cake as the recipe called for.
When putting the cake mix into the waffle maker it is very important that you do not overfill the waffle maker as this batter does not cook the same as waffle mix and if overfilled will pour out the sides and make a huge mess. The first time I filled mine I did it like I would for waffles and the batter created a huge mess.
Ingredients:
- Chocolate box cake mix (or your favorite low protein cake mix)
- 2 cups freeze dried raspberries
- 1/2 cup confectioners sugar
- 1/2 cup marscarpone cheese (for low protein you can reduce this to 1/4 c if you really need to reduce the phes/protein/exchanges)
- 1 tsp vanilla extract
- 1 1/2 cup heavy cream
- 6 ounces semi sweet chocolate chips (or low protein chocolate)
- 1/2 cup fresh raspberries
Directions:
- Preheat waffle maker
- Prepare the boxed cake mix per directions
- Pour 1/3 cup batter into waffle maker and cook-repeat until all better is used.
- Pulse raspberries and sugar in food processor
- Add mascarpone, vanilla and 1 cup cream and pulse until thick and creamy.
- Put chocolate chips in medium bowl. Heat remaining 1/2 cup cream in saucepan until small bubbles form. Pour cream over chocolate chips and stir to melt.
- Layer waffle cake, raspberry cream mixture, spoon on chocolate ganache and continue finishing with raspberry cream on top.
- Decorate with fresh raspberries and drizzle with remaining ganache.
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