- 2 cups self rising flour (You Must Use Self-rising)
- 2 cups sugar
- 2 cups milk
- 2 sticks butter (Melted)
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- sugar (Extra, For Sprinkling)
|Calories190Calories from Fat70|
|% DAILY VALUE|
|Calories from Fat70|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Jane R. 2 months ago
These are so simple to make and taste like a much more complex recipe they are messy, so be sure to let them cool for about ten minutes (inverted) before “scooping out. I use silicone muffin pans but still need to spoon out the bottoms. So worth the effort because that is where the gooey goodness is found.
Carolyn Dennis 7 months ago
i used cranberries and these were amazing! The berries didnt shift to the bottom like hers did but they taste more than fantastic! Theyre great with *any* fruit!
birdie a year ago
Great! The individual turn-over bites stayed together. I overloaded the spray. I added about five additional minutes in the oven
Michelle Burnham a year ago
Excellent! They tasted better after they sat over night!
Jane a year ago
Delicious; always a big hit although they can be a bit messy
Steve a year ago
What a mess. The finished product tastes great but is not represented by the recipe’s picture. If you plan on eating this as a finger food, find something different. It is very fragile.
Wanda P. 2 years ago
Delicious. I've made it a couple of times. This time I made it and shared it with neighbors. They all agreed these were great and they are all gone in a day's time.
Interesting P. 2 years ago
I used apples, and it turned out a bit too sweet. It was a good recipe, but next time I'll limit the sugar to 1/2 cup.
Jane R. 3 years ago
Delicious only difference is that my raspberries did not sink. Preferred the whipped cream over the ice cream as it compliments the light cake rather than overpowered by the ice cream