Black and White Raspberry Slice
With Mother’s Day fast approaching, Philadelphia has created five exciting and inspiring recipes to help make something special for their mum next Sunday. Here is the first:
Preparation Time 15 minutes
Cooking Time 55 minutes
125g Philadelphia Block Cream Cheese, softened
¼ cup caster sugar
1 egg, lightly beaten
¼ cup white chocolate chips
1½ cups flour
1¼ cups caster sugar, extra
½ cup cocoa
1½ teaspoons bicarbonate of soda
150g butter, melted
½ cup milk
1 tablespoon vinegar
2 eggs, extra, lightly beaten
1 teaspoon vanilla essence
200g frozen raspberries
- Beat the Philly and sugar with an electric mixer until smooth. Beat in the egg then stir through the white chocolate chips.
- Sift the flour, extra sugar, cocoa and bicarb soda into a mixing bowl. Combine the butter, milk, vinegar, extra eggs and vanilla then stir into the dry ingredients until combined.
- Pour the mixture into a greased and paper lined 30cm x 25cm slice pan. Dot the top with spoonfuls of the Philly mixture and swirl through gently with a knife. Lightly press the raspberries over the top. Bake in a moderate oven 180°C for 40–45 minutes or until cooked. Allow to cool on a wire rack for 10 minutes before removing from the pan. Cool then cut into squares. Serve as required.