international delight

The ULTIMATE funfetti cake roll! A vanilla cake paired with a cream cheese frosting. Add as many sprinkles as you like!

Funfetti Cake Roll

all purpose flour

tsp baking powder

tsp salt

eggs, room temperature

sugar

vegetable oil

tbsp International Delight french vanilla creamer

apple cider vinegar

tsp vanilla extract

jimmies sprinkles

oz, 1/2 package, cream cheese, softened

whip

heavy whipping cream

white chocolate chips

Jimmie sprinkles for topping

Preheat the oven to 350ºF. Line a jelly...

Preheat the oven to 350ºF. Line a jelly roll pan (15x10) with parchment paper and spray the paper with non-stick cooking spray. Set aside. In a small mixing bowl, combine the flour, baking powder and salt. Mix and set aside. In a larger mixing bowl, beat all 4 eggs on high with an electric mixer for 3 minutes. The eggs will turn pale yellow. Continuing beating the mixture as you slowly add the sugar. Add in the vegetable oil, International Delight creamer, apple cider vinegar, and vanilla, beat lightly. Spoon in the flour mixture and sprinkles, mixing until it’s just incorporated. Pour the batter into the prepared pan, using a spatula to smooth the batter to the edges.

Bake for 12-13 minutes or until the cake...

Bake for 12-13 minutes or until the cake is springy to the touch. Note: while baking lay a towel on a flat surface. Dust BOTH sides of the towel with a generous amount of powered sugar. This is to prevent the cake from sticking to the towel.

Once the cake is done baking, immediately turn...

Once the cake is done baking, immediately turn it over onto the towel. Roll the cake around the towel. Place the rolled up cake on a rack to cool completely.

In a medium mixing bowl, beat the cream...

In a medium mixing bowl, beat the cream cheese and powdered sugar until fluffy with an electric mixer, 1-2 minutes. Add in the cool whip and mix gently with a spatula.

Once the cake is completely cool, unroll the...

Once the cake is completely cool, unroll the towel. Spread the filling over the cake roll, leaving about a 1/2 inch gap around the edges. Roll the cake roll back up and place it on a tray, seam side down, in the fridge to chill. The longer you let it chill the easier it will be to slice.

Place the white chocolate chips in a medium...

Place the white chocolate chips in a medium heat-proof bowl. In a small pot over low heat, heat the heavy whipping cream until just before boiling. Pour the heavy cream over the white chocolate chips. Allow the mixture to stand for 1-2 minutes. Use a spatula to stir the mixture until smooth. Allow the ganache to come to room temperature before adding it to the cake.

To add the ganache, place the cake roll...

To add the ganache, place the cake roll on a rack, pour the ganache over the cake and use a spoon or spatula to cover up any areas that don’t have chocolate. Allow the chocolate to firm up slightly before adding the sprinkles. Return to the fridge to chill for 20 minutes before slicing. Slice and serve. Cover and refrigerate any leftovers.

Decadent and fluffy chocolate peanut butter mousse jars!

Chocolate Peanut Butter Mousse Jars

semi-sweet chocolate chips, melt with a little bit of vegetable oil

water

gelatin

International Delight Reese’s creamer

Peanut butter, melted

Chocolate candy melts (or chocolate candiquik/almond bark)

peanut butter chips

Place a metal mixing bowl (glass is okay...

Place a metal mixing bowl (glass is okay too) and beaters in the freezer for 20 minutes.

Melt the 1/2 cup of chocolate chips with...

Melt the 1/2 cup of chocolate chips with a little bit of vegetable oil and microwave on 50% power for 1-2 minutes until melted. Set aside.

Optional:  Heat 1 tablespoon of creamy peanut butter...

Optional:  Heat 1 tablespoon of creamy peanut butter in a microwave safe bowl, until melty. Drizzle the melted peanut butter on the inside of the jars you’re going to put the mousse in. Set the jars aside.

In a small container, sprinkle the gelatin over...

In a small container, sprinkle the gelatin over the cold water. Allow the mixture to bloom for 1 minute, then heat in the microwave for 10-15 seconds to melt the mixture. Set aside.

Remove the bowl and beaters from the freezer....

Remove the bowl and beaters from the freezer. Add the heavy cream and International Delight Reese’s creamer, beat on high until soft peaks form.

Add in the melted gelatin mixture and melted...

Add in the melted gelatin mixture and melted chocolate, beat on high until airy and thick. Transfer the mousse to a piping bag and pipe into the jars. Refrigerate for 1 hour, or overnight. You can definitely refrigerate it overnight (I do!) but be sure to cover your bowls/jars with plastic wrap otherwise the top of the mousse can dry out.

Optional: Make chocolate peanut butter bark as a...

Optional: Make chocolate peanut butter bark as a decorative topping. Melt 1/2 cup of chocolate candy melts (or chocolate candiquik/almond bark) - once melted pour on a small baking sheet lined with parchment paper. Drizzle melted peanut butter and swirl. Add pieces of a reese’s cup and peanut butter chips. Place in the fridge to set.

Before serving, break the bark into pieces and...

Before serving, break the bark into pieces and top each jar of mousse with a few pieces.

Fresh chocolate cherry cheesecake recipe with a chocolate crust, fresh cherries baked into the cheesecake, dripping with ganache.

Chocolate Cherry Cheesecake

full fat cream cheese (8 oz each)

International Delight Sweet Cream Creamer

eggs

cherries (fresh)

chocolate graham cracker crumbs

butter

chocolate chips

cherries

Preheat the oven to 350º F.

Pulse the chocolate graham crackers or similar chocolate crackers/cookies in a blender or food processor until they are very fine. Measure out 1 & 1/2 cups of crumbs. Combine the crumbs with the melted butter in a small bowl and mix well until incorporated.

Before adding the crumbs to the pan, wrap the bottom and sides of the pan in 3 layers of aluminum foil. This will help keep the water out during the water bath.

Add the crumbs to the 8 inch pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.

Place the pan in the oven, bake the crust for 8-10 minutes or until golden.

Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.

Turn the oven down to 325º F.

Crust

In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes.

Add in the sugar and vanilla, beat again.

Add in the International Delight creamer, beat again to combine.

Add in the eggs, ONE at a time, beating after each one.

Beat the mixture for 1 additional minute.

Add in the chopped cherries, mix with spatula.

Pour the cheesecake mixture on top of the crust. Make sure the crust and pan have cooled before doing so.

Place the 8 inch round pan inside a 9x13 inch cake pan. Carefully fill the 9x13 inch pan with water, filling it about 1 inch below the top of the tin foil on the 8 inch pan.

I like to place the cake pan on top of a large baking sheet, this makes moving the water bath easier.

Place the water bath with cheesecake inside in the oven and bake at 325º F for 60 minutes.

The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.

Once your cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing - this could be 60-90 minutes.

Once cooled, remove the cheesecake from the oven. Take the aluminum foil off carefully and place the cheesecake (still in the pan) in the fridge for at least 6 hours or overnight.

Before serving, carefully unmold the cheesecake from the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.

Cheesecake

Place the chocolate chips in a heat proof bowl.

In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, pour the heavy cream over the chocolate chips. Allow the mixture to sit for 1-2 minutes, melting the chocolate chips, then stir well to mix. Allow the chocolate to cool for 5-7 minutes.

Chocolate ganache

Pour/spoon the chocolate ganache on top of the cheesecake, using a spatula to spread it around.

Add mini chocolate chips on top of the ganache, around the edge of the cheesecake.

Add fresh cherries to the center of the cheesecake.

Serve. Cover and refrigerator any leftovers.

To assemble

Top 3 international delight recipes from across the web

The most viewed international delight recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Funfetti Cake Roll

Chocolate Peanut Butter Mousse Jars

Chocolate Cherry Cheesecake

Top 3 international delight recipes from across the web

The most viewed international delight recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Funfetti Cake Roll

Chocolate Peanut Butter Mousse Jars

Chocolate Cherry Cheesecake

The most viewed international delight recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine