Cocoa Bean Fudge & Raspberry Zuccotto Cake
1 pkg. (18.25 oz.) Hansmann's Traditions Cocoa Bean Fudge Cake Mix
1/2 cup (1 stick) butter
1 1/2 cup milk
1/2 gallon H-E-B Creamy Creations® Premium Raspberry Truffle or Pe
ppermint Ice Cream , softened
* Ganache Icing:
8 oz. semi-sweet chocolate, chopped
1 cup H-E-B Heavy Cream
1 bunch mint leaves
1 cup fresh raspberries or crushed peppermint
Heat oven to 350ºF. Line a 12 x 18-inch cookie baking sheet pan with s
ides with parchment paper and spray with non-stick cooking spray.
Prepare cake mix according to package directions and spread into prepa
red baking sheet. Bake for 20 minutes or until a toothpick inserted in
center comes out clean. Allow cake to cool.
Line a Pyrex glass bowl (5 liter size) with plastic wrap. Cut the cake
into 4 triangles that will fit the lined bowl. Line the bowl with the
cake triangles (trim the triangles to fit). Scoop the softened ice cr
eam into the center of the ake and use the remaining cake pieces to to
p the ice cream filling and press. Cover with plastic wrap and freeze
for 2 hours or more.
Melt the chopped semi sweet chocolate with the cream in a saucepan ove
r low heat. Pour the mixture into a bowl and cool 20 minutes. Whisk th
e chocolate mixture to thicken. Remove cake from freezer and discard p
lastic wrap. Place wire rack on top of bowl. Using both hands, invert
cake onto rack. Discard bowl. Working quickly, spread the chocolate Ga
nache over the frozen cake starting from the top. Place cake back in f
reezeruntil ready to cut and serve. Save left over chocolate sauce to
set raspberries & mint leaves on top of cake. Before serving, heat rem
aining chocolate sauce until it is melted and spread over cake. Garnis
h with mint and raspberries.