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Making magic: the key to light and fluffy baked goods

Magic Baking Powder is an essential ingredient for light and fluffy treats of all kinds, from cookies and biscuits to muffins and cakes – like this deliciously decadent Double-Chocolate Treasure Cake.

Double-Chocolate Treasure Cake

14 slices

Preparation time 20 min

Cooking time 1 hour

Maybe it’s the smell of nutmeg and cinnamon in the air, or the warmth of the oven heating us up after being out in the cold, but the holiday season never fails to bring out the baker in us. Not only do we love getting down with those carbs, but it’s also about sharing our hand-made treats with loved ones.

Whether you’re a pro or a novice, making an age-old recipe or trying out something new for the first time, you always want to use the highest quality ingredients. And Magic Baking Powder is as premium as they come. A staple in households across Canada for more than 100 years, it’s an essential ingredient in making delicious cakes, cookies, biscuits, muffins, scones and baked goods of all kinds.

A tried and true kitchen necessity, Magic Baking Powder has had the same formula for decades. It’s reliable, dependable and predictable – your baked goods will come out light and fluffy every time. But don’t just take our word for it, try out this recipe for Double-Chocolate Treasure Cake. It’s sure to be a hit with friends and family. I mean, who doesn’t love a little slice of chocolate heaven?

Ingredients

  • 1 ¾ cups sugar
  • 1 ¾ cups flour
  • 2 tsp baking soda
  • 1 tsp Magic Baking Powder
  • ½ tsp salt
  • 5 oz Baker's Unsweetened Chocolate, melted
  • 1 cup brewed strong Maxwell House Coffee, room temperature
  • ¾ cup sour cream
  • ¼ cup oil
  • 1 tsp vanilla
  • 2 Cadbury Dairy Milk Milk Chocolate Candy Bars (100 g each)
  • ¼ cup half-and-half
  • 2 cups thawed Cool Whip Whipped Topping
  • 1 cup fresh raspberries

Method

  1. Heat oven to 350°F.
  2. In a large bowl, add all ingredients (except for chocolate bars, half-and-half, Cool Whip and raspberries) and beat with a mixer until well blended.
  3. Pour mixture into a 9-inch springform pan, sprayed with cooking spray.
  4. Bake 50 to 55 min or until a toothpick inserted in the centre comes out clean. (Cake will have a slight indentation in centre.)
  5. Cool 10 min.
  6. Run a knife around the rim of the pan to loosen cake and remove. Poke deep rings in cake at 1-inch intervals, using the handle of a wooden spoon.
  7. Break chocolate bars into pieces; reserve 6 pieces. Place remaining chocolate in a microwaveable bowl and add half-and-half. Microwave on medium for 1 min or until chocolate is almost melted. Stir until completely melted.
  8. Pour melted chocolate into rings in cake. Refrigerate 1 hour.
  9. Top cake with Cool Whip and raspberries just before serving.
  10. Place reserved chocolate bar pieces in microwaveable bowl. Microwave on medium for 20 sec or until chocolate is almost melted. Stir until completely melted. Drizzle over cake and serve.
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