30 DAYS

of
RAMADAN
RECIPES
www.bettycrockeronline. c o . z a

Betty Croc ker SA

bettyc roc kersouthafrica
 Welcome
30 Days of Ramadan
Celebrations

30 Delicious and easy recipes

that are bound to put smiles on
everyone’s faces.

Find traditional suhoor and iftar

recipes with our modern twist
featuring South African treats in
addition to favourites from the
Betty Crocker kitchen.

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 CONTENTS CONTENTS
Cinnamon and Vanilla Style Muhallebi with Caramel Walnut Brittle 06 Fruit Salad Cream Sundae 23

Almond and Rose Basbousa Style Cake 07 Fragrant Rice Pudding Sundae 24
.

Chocolate, Coffee, Pistachio and Custard Pudding 08 Fig and Date Pavlova 25

Pistachio cake with Mahalabia 09 Coconut and Saffron Cake 26

Persian Love Cake 10 Cinnamon Pecan Ripple Cake 27

Orange Date Brownies 11 Victoria Cupcake 28

Milkshake 12 Lemon Filled Coconut Cake 29

Cookies & Ice Cream Sandwich 13 Chocolate Fruit and Nut Cake 30

Cardamom and Pistachio Cookies 14 Chocolate Mousse Cake 31

Cake Pops 15 Rose and Cardamom Milk Tart Dessert 32

Orange & Almond Pudding 16 Peppermint Crisp Tart cake 33

Walnut, Lemon and Cardamom Cake 17 Chalokaawa Halva Pudding 34

Upside-Down Banana and Date Chocolate Squares 18 Chocolate Fondant 35

Strawberry Rose Water Cream Fools 19 Available Betty Crocker™ Products 36

Saffron, Cardamom and Rose Crème Caramel 20

Orange and Honey Drizzle Cake 21

Mango Layer Cake 22

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 2HRS - 30
MINUTES

Basbousa
ALMOND AND ROSE BASBOUSA STYLE CAKE

INGREDIENTS
• 1 box (500g) Betty Crocker™
SuperMoist™ White Cake Mix
• 80ml vegetable oil
• 275ml water
• 3 egg whites

Muhallebi
CINNAMON AND VANILLA STYLE • 150g ground almonds
2HRS - 45 • 100g granulated sugar
MINUTES
INGREDIENTS • 3 tablespoon water
• 1/2 teaspoon rose water
• Muhallebi • 1 sachet (35g) Betty Crocker™
15 mins prep time • 575ml milk Whipping Cream Mix
METHOD • 1 cinnamon stick • 115ml Cold milk
4 servings
• 1 sachet (49g) Betty • 16 blanched almonds, roasted
Heat milk and cinnamon stick to boiling in
medium saucepan over medium-high heat. Crocker™ Crème
Add crème caramel mix; heat to boiling again Caramel Mix METHOD 25 mins prep time / 16 servings
with continuous stirring, ensuring powder • 1 teaspoon vanilla Preheat oven to 180°C. Grease 23cm square cake pan with butter; lightly sprinkle with flour.
has fully dissolved.
• To Serve Beat cake mix, oil, 275ml water and egg whites in large bowl with electric mixer on low speed
• 1 sachet (35g) Betty until moistened. Beat on medium speed 2 minutes. Fold in ground almonds with large spoon,
Add vanilla; remove cinnamon stick.
Crocker™ Whipping then pour into pan.
Cream Mix
Pour mixture carefully into 4 (150ml capacity)
• 115ml cold milk Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10
heatproof moulds or serving cups. Cool
minutes in pan; remove to cooling rack positioned over plate.
slightly, then refrigerate about 2 hours or
Heat sugar and 3 tablespoons water in small saucepan over medium heat, stirring
until fully set.
occasionally, until sugar is dissolved. Heat to boiling; cook 2 minutes, then stir in rose water.
Cool 10 minutes, then break into small pieces.
Remove from heat.
Brush oil in a shallow baking pan. Place sugar Beat whipping cream mix and cold milk in
in large skillet. Place skillet over medium- medium bowl as directed on package.
Pierce cake all over with toothpick, then slowly pour over or brush with sugar syrup. Cool
high heat to melt sugar, swirling skillet
completely on rack. Beat whipping cream mix and cold milk in medium bowl as directed on
occasionally to ensure it melts evenly – but Gently run knife around sides of mould, and
package. Spoon into decorating bag fitted with star tip.
do not stir, or it will crystallise. When sugar turn out onto plates to serve. Serve with
starts to turn golden, add walnuts. Stir briefly, brittle and whipped cream.
Cut cake into squares; top each serving with a roasted almond. Top with whipped cream.
then carefully pour onto oiled pan.

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 Custard Pudding Mahalabia
5HRS - 10 PISTACHIO CAKE WITH
CHOCOLATE, COFFEE, PISTACHIO AND MINUTES

INGREDIENTS INGREDIENTS 90
MINUTES

• 1 box (500g) coffee, cooled • 2 sachets (35g each) Betty • 1 box Betty Crocker™ • Mahalabia
Betty Crocker™ • 3 eggs Crocker™ Whipping Cream SuperMoist™ vanilla cake mix • 5-7 Dates, diced
SuperMoist™ Dark • 1150ml milk Mix • 1 1/4 cup ground pistachio • 2 cups milk
Chocolate Cake Mix • 2 sachets (49g each) • 230ml cold milk • 2 tbs powdered cardamom • 6 tbs cornstarch
• 80ml vegetable oil Betty Crocker™ • 75g pistachio nuts, chopped • 1 cup milk • 4 tbs sugar
• 275ml strong black Crème Caramel Mix • 1/2 cup canola oil • 2 tbs rose water
• 2 eggs • 1 tsp orange flower water
METHOD 40 mins prep time

Preheat oven to 180°C. Grease 23cm round
cake pan with butter; lightly sprinkle with
flour.
Beat cake mix, oil, water, coffee and eggs in
large bowl with electric mixer on low speed
until moistened. Beat on medium speed 2
minutes. Pour batter into cake pan.
Bake 40 to 45 minutes or until toothpick
inserted in center of cake comes out clean.
Cool 10 minutes in pan. Remove from pan to
cooling rack to cool completely.
Heat 1150ml milk to boiling in medium
saucepan over medium-high heat. Add
crème caramel mixes; heat to boiling again,
stirring constantly, until powder has fully
dissolved. Transfer to heatproof bowl; cool
30 minutes.
Break cooled cake into pieces; place in
3-liter serving dish. Pour crème caramel over
cake; let stand 30 minutes, then cover with
plastic wrap and refrigerate about 2 hours or
until set.
Beat whipping cream mixes and 230ml cold
milk in large bowl as directed on package.
Spread whipped cream on top of pudding;
sprinkle with chopped pistachio nuts.
DIRECTIONS 5 mins prep time / 10 Servings
Preheat oven to 180°C / 350°F.
Spray or butter 11 inch tart/flan pan.
In a medium bowl, whisk together cake mix,
ground pistachio and cardamom.
In a large bowl, beat the dry ingredients,
milk, oil and eggs with electric mixer on low
speed 30 seconds, then on medium speed 2
minute. Pour batter in prepared pan.
Bake 22 to 28 minutes or until toothpick
inserted in center comes out clean. Cool in
pan on wire rack 10 minutes. Turn out onto a
serving plate and cool completely.
While the cake is cooling, make the
muhalabia.
In a medium saucepan, combine the
milk and cornstarch until the cornstarch
is dissolved and heat over medium heat
and keep whisking until it becomes thick.
Remove the pan from the heat and pour it
over the cake.
Decorate it with dried roses and pistachio.
Refrigerate it for about 30 minutes or until
the muhalabia is settled.

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 120
MINUTES

Persian LOVE CAKE

INGREDIENTS
• 1 Betty Crocker™ Supermoist White Cake Mix
• 1 1/5 cup water
• ¼ cup oil
• 3 egg whites
• 2 ½ teaspoons cardamom
• 2 teaspoon lemon zest

Brownies
• Frosting 45
MINUTES
ORANGE DATE INGREDIENTS
• 2 ½ cups heavy cream
• Pinch of Saffron threads • 1 Betty Crocker™ Chocolate
• 2/3 cups powdered sugar Fudge Brownie Mix
• 1 teaspoon rosewater • 2 Eggs
20 mins prep time • 1/4 Cup oil
8 Servings • 3 Tbsp orange juice
METHOD 45 mins prep time / 8 Servings
• 2 Tbsp candy orange peel
Preheat your oven to 180 degrees Celsius, butter the bottom and sides of three 8” cake METHOD • 1 Cup date paste
pans. In a clean mixing bowl, beat the egg white on high speed till it forms into stiff peaks • 5-7 Dates, diced

Preheat oven to 180 °C.

In a separate bowl, combine the cake mix along with water, oil, cardamom and lemon zest
Fold the egg whites into the cake mix batter in three additions and divide equally between
In a mixing bowl, add brownie mix, eggs,
the pans
oil, and orange juice and whisk until well
combined. Add orange peel and dates and
Bake for 20-25 minutes or until golden brown and a tooth pick comes clean.
mix everything together.
Combine ½ cup of the cream with the saffron threads in a sauce pan, bring to a simmer,
Grease rectangular (33 x 23 cm) baking pan
remove from heat and then let steep 20 min. chill until cold.
and pour mix into pan. Place the pan in the
oven and bake for 30 min, or until a toothpick
Beat the remaining cream until soft peaks forms, then add the powdered sugar, rose water
inserted in the center comes out clean. Leave
and saffron cream and beat till firm peaks. Stack and frost the cake with the cream. Chill for
to cool before cutting and serving.
at least an hour and decorate with pistachios and dried roses.

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 Milkshake
Shake up your Iftar with a dessert drink!
Cookies
& ICE CREAM SANDWICH

A scoop of ice cream hugged by two cookies. Bliss!

45 mins prep time / 14 Servings 40 mins prep time / 20 Servings

METHOD METHOD

Preheat oven to 180 °C. In mixing bowl add Preheat oven to 180 °C. In mixing bowl, whisk
cake mix, eggs, oil, and water, and whisk until butter and eggs. Add cookie mix and whisk until
well combined and smooth. it forms dough. Form into 1 cm balls using your
hands.
Grease a round 22 cm baking pan and pour the
cake mix into the pan. Place in oven and bake 75 Grease a baking tray. Place the dough balls 5 cm
60
MINUTES MINUTES
for 25-30 min, or until a toothpick inserted in apart on the tray. Bake in preheated oven for 10
the center comes out clean. Leave to cool, then minutes, or until golden. Leave to cool for 2 hours.
cut into small pieces (4 cm cubes).
INGREDIENTS INGREDIENTS
• 1 Betty Crocker™ Add 1tbsp of vanilla ice cream on one cookie, cover • 1 Betty Crocker™
In a blender, add 3-4 cake pieces, 2 scoops of with another cookie and coat the boarders with
ice cream, 2 cups milk, 2 tbsp date paste and Supermoist French • Chocolate Chip Cookie
dry fruits or pistachios. Serve immediately.
1tbsp diced dates and blend on high speed Vanilla Cake Mix Mix
until smooth. Repeat to create the quantity • 1 Egg
• 3 Eggs
required.
• ½ Cup oil • 1/2 Cup butter, melted
• 1 ¼ Cup water • 1l Vanilla Ice Cream
• 1l Vanilla ice cream • For decoration
• 2l Milk
• 1 Cup date paste • Dry Fruits, chopped
• 10 Dates, diced • Pistachio, chopped

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 45
MINUTES

Cake POPS

INGREDIENTS
• 1 Betty Crocker™ Supermoist Milk
Chocolate Cake Mix
• 3 Eggs

Pistachio
• ½ Cup oil
CARDAMOM AND • 1¼ Cups water
30
MINUTES • 1 Pack Betty Crocker Milk Chocolate
INGREDIENTS
Frosting
• 1 Betty Crocker™ • 10 Apricots dry, diced
• 10 Plums, dry, diced
• Supermoist White
METHOD 10 mins prep time • Cocoa powder
Cake Mix
16 Servings
Beat the eggs, cheese, butter, • 1 Egg
cardamom, vanilla in a stand mixer for • ½ cup room
3 minutes, then add the Betty Crocker METHOD 20 mins prep time/ 12 Servings
temperature cream
mix, crushed pistachios and mix on
cheese
medium speed for about a minute or Preheat oven to 180 °C. Add cake mix, eggs, oil, and water in a mixing bowl and whisk until
until thoroughly mixed. Finally, add • 50g room temperature well combined and smooth.
the white chocolate and mix for 30 butter
seconds, then cover the batter and • 1 tsp crushed Grease a 22 cm round baking pan. Pour the cake mix into the pan and bake in oven for 25-30
refrigerate for an hour. cardamom min, or until a toothpick inserted in the center comes out clean. Leave to cool, then cut into
small pieces.
• 1 cup crushed
Heat the oven on 160 degrees celcius
(bottom layer only) for 10 minutes. pistachios In a mixing bowl, stir cake pieces and milk chocolate frosting with wooden spoon until it
• ½ cup white chocolate forms smooth dough. Add apricots and plums and stir. Use your hands to shape the dough
Shape the batter into balls (preferred • ½ cup shredded into 5 cm balls.
size), place on baking tray covered in
pistachio to decorate
parchment paper for 8-10 minutes, Arrange in serving platter and sprinkle cocoa powder to coat.
then leave to cool completely on a the cookies (optional)
cooling rack before serving.

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 Cardamom
WALNUT, LEMON AND

Almond
2HR - 45
WHOLE ORANGE AND 2 MINUTES
HOURS

CAKE

Pudding
METHOD
Place the whole orange in a medium saucepan
and cover with cold water. Bring the water to a
boil over high heat, reduce heat to medium low
and simmer about 1 hour or until the orange is
very soft. Add additional water as needed to keep
the orange covered. Remove the orange with a
slotted spoon to a bowl; cool completely.
Chop the whole orange (discarding any seeds);
place in a food processor or blender with the
orange blossom water. Process to a course
puree. Set aside.
Preheat oven to 180ºC. Grease 12 (150ml) metal
pudding basins; sprinkle lightly with flour. Place
on a baking sheet.
Beat cake mix, egg whites, oil and water in a
large bowl with electric mixer on low speed until
moistened. Beat on medium speed for 2 minutes.
Fold in the pureed orange and ground almonds.
Divide the mixture evenly between the pudding
basins. Bake 25 to 30 minutes or until golden and
a toothpick inserted in center comes out clean.
Meanwhile, heat the sugar and orange juice in
a medium saucepan over medium heat, stirring
until sugar has dissolved. Add the strips of
orange peel and bring to a boil. Simmer 10 to 15
minutes or until mixture thickens to a syrup.
Beat whipping cream mix and cold milk in
medium bowl as directed on package.
Remove the puddings from the oven and run
a knife around the edge of each dish. Turn out
onto warm serving plates. Spoon the syrup over
the puddings and serve with the whipped cream.
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INGREDIENTS
• To Serve
• 1 sachet (35g) Betty
Crocker™ Cream Mix
• 115ml cold milk
• Puddings
• 1 medium-sized orange
• 2 teaspoons orange blossom
water
• 1 box (500g) Betty Crocker™
SuperMoist™ White Cake
Mix
• 3 medium egg whites
• 80ml vegetable oil
• 275ml water
• 50g ground almonds
• Orange Syrup
• 250g granulated sugar
• 250ml fresh orange juice
• Peel from 1 orange, cut into
very thin strips
30 mins prep time
12 Servings
bettycrockersouthafrica
35 mins prep time / 12 Servings
METHOD
Place the whole orange in a medium saucepan
and cover with cold water. Bring the water to a boil
over high heat, reduce heat to medium low and
simmer about 1 hour or until the orange is very soft.
Add additional water as needed to keep the orange
covered. Remove the orange with a slotted spoon
to a bowl; cool completely.
Chop the whole orange (discarding any seeds);
place in a food processor or blender with the
orange blossom water. Process to a course puree.
Set aside.
Preheat oven to 180ºC. Grease 12 (150ml) metal
pudding basins; sprinkle lightly with flour. Place on
a baking sheet.
Beat cake mix, egg whites, oil and water in a
large bowl with electric mixer on low speed until
bettycrockersouthafrica
INGREDIENTS
• 1 box (500g) Betty Crocker™
SuperMoist™ White Cake Mix
• 3 egg whites
• 80ml vegetable oil
• 230ml water
• 8 cardamom pods, lightly
crushed, seeds removed and
ground
• Zest and juice (45ml) of 1
lemon
• 250g walnuts, finely chopped
• 1 sachet (35g) Betty Crocker™
Whipping Cream Mix
• 115ml cold milk
• Garnish
• 12 walnut halves
• Additional lemon zest
moistened. Beat on medium speed
for 2 minutes. Fold in the pureed
orange and ground almonds.
Divide the mixture evenly between
the pudding basins. Bake 25 to
30 minutes or until golden and a
toothpick inserted in center comes
out clean.
Meanwhile, heat the sugar and
orange juice in a medium saucepan
over medium heat, stirring until
sugar has dissolved. Add the strips
of orange peel and bring to a boil.
Simmer 10 to 15 minutes or until
mixture thickens to a syrup.
Beat whipping cream mix and cold
milk in medium bowl as directed on
package.
Remove the puddings from the oven
and run a knife around the edge
of each dish. Turn out onto warm
serving plates. Spoon the syrup over
the puddings and serve with the
whipped cream.
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 Banana & Date
UPSIDE-DOWN

CHOCOLATE SQUARES
1HR - 30
MINUTES

Strawberry
ROSE WATER CREAM FOOLS

INGREDIENTS INGREDIENTS 20
MINUTES

removed
• 80g butter • 575g strawberries, hulled
• 1 box (500g) Betty • To Serve
• 150g light brown sugar • 40g granulated sugar
Crocker™ SuperMoist™ • 1 sachet (35g) Betty Crocker™
• 3 medium-sized bananas, • 2 teaspoons rose water
Milk Chocolate Cake Mix Whipping Cream Mix
peeled and halved lengthwise • 2 sachets (35g each) Betty Crocker™
• 3 eggs • 115ml cold milk
• 6 Medjool dates, halved Whipping Cream Mix
• 80ml vegetable oil • 1 1/2 teaspoons ground cinnamon
lengthwise and stones • 230ml cold milk
• 275ml water • 6 tablespoons honey, heated until
• 1 teaspoon dried rose petals, if
warm
desired
METHOD 25 mins prep time / 12 servings• 25g pecans, chopped

Preheat oven to 180°C. Grease 23cm square
cake pan with butter. Lightly sprinkle with flour,
then line base with baking parchment paper.
Heat butter and brown sugar in small saucepan
over medium heat, stirring occasionally, until
butter has melted and sugar is dissolved.
Pour hot mixture into cake pan, and spread
to completely cover base. Arrange bananas
cut-sides down in pan. Place dates cut-sides
up around bananas. Beat cake mix, eggs, oil
and water in large bowl with electric mixer on
low speed until moistened, Beat on medium
speed 2 minutes. Pour into cake pan; spread
evenly. Bake 55 to 65 minutes or until toothpick
inserted in center of cake comes out clean.
Immediately run knife around side of pan to
loosen cake.
Place heatproof serving plate or board upside
down on top of cake pan. Turn plate and pan
over together. Leave pan over cake 5 minutes
so brown sugar topping can drizzle over cake,
then remove.
Meanwhile, beat whipping cream mix and milk
in medium bowl as directed on package. Fold
in ground cinnamon. Stir honey and pecans
together in small bowl.
DIRECTIONS 20 mins prep time / 6 Servings
Coarsely chop 325g of the strawberries; strawberries between six serving glasses.
thinly slice the remaining strawberries. Spoon half of the strawberry cream over
Place the chopped strawberries in a food strawberries; top with strawberry puree.
processor or blender; process to a puree. Spoon the remaining strawberry cream over
Transfer puree to a medium bowl; stir in the the puree and top with the reserved sliced
sugar and rosewater. strawberries and dried rose petals.
Prepare whipping cream mix sachets with
milk according to package directions. Fold
half the strawberry puree into the whipped
cream.
Reserve about 20 strawberry slices
for garnish. Divide remaining sliced

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SAFFRON, CARDAMOM AND ROSE
Crème Caramel
2HRS -30
MINUTES
METHOD
Place saffron strands in
small bowl with 2 teaspoons
hot milk. Let stand 5
minutes.
Place 575ml milk into a
medium pan and bring to
the boil over a medium-
high heat. Add the crème
caramel mix. Return to a
boil stirring continuously to
ensure the powder has fully
dissolved. Stir in the saffron
milk, cardamom and rose
water.
Pour the mixture carefully
into 4 (150ml capacity)
heatproof moulds or serving
cups. Cool 15 minutes
at room temperature.
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15 mins prep time
4 Servings
Refrigerate 2 hours or until
fully set.
Beat whipping cream mix
and cold milk in medium
bowl as directed on
package.
Gently run a knife around
the sides of each mould
and turn out onto servings
plates or serve in serving
cups. Sprinkle with dried
rose petals. Serve with the
whipping cream.
Honey
ORANGE AND
2HR - 40
MINUTES
Drizzle CAKE
INGREDIENTS
• 6 cardamom pods, lightly crushed, seeds
• 1 box (500g) Betty Crocker™ removed and ground
Super Moist™ Vanilla Cake • 1 teaspoon orange water
Mix • Candied Oranges
• 80ml vegetable oil • 150g sugar
• 230ml water
• 300ml water
• 2 medium eggs • 2 oranges, thinly sliced
INGREDIENTS
• Zest of 1 orange • To Serve
• 100g honey • 1 sachet (35g) Betty Crocker™ Whipping
• 6 saffron strands
• 3 tablespoons water Cream Mix
• 2 teaspoons hot milk
• 1 sachet (49g) Betty • 115ml cold milk
Crocker™ Crème 40 mins prep time/ 15 Servings
METHOD
Caramel Mix
• 575ml milk Preheat oven to 180ºC. Grease 20 x 30cm rectangular cake pan with butter; sprinkle lightly
with flour. Line bottom with baking parchment paper.
• 3 cardamom pods,
Beat the cake mix, oil, water and eggs in a large bowl with electric mixer on low speed until
lightly crushed, seeds moistened. Beat on medium speed for 2 minutes. Fold in the orange zest. Pour into pan.
removed and ground Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10
• 1/4 teaspoon rose minutes. Remove cake from pan to cooling rack.
Heat honey and 3 tablespoons water in small saucepan over low heat. Cook 2 minutes; stir in
water
the orange blossom water and ground cardamom. Remove from the heat. Pierce the cake all
• 1 sachet (35g) Betty over with a fork or toothpick. Slowly pour honey mixture over top of warm cake, allowing it to
Crocker™ Whipping soak into the cake. Cool completely.
Cream Mix Meanwhile, combine sugar and 300ml water in a medium saucepan. Cook over low heat until
• 115ml cold milk sugar is dissolved, stirring occasionally. Increase heat to medium high; bring mixture to a boil.
Add orange slices; reduce heat to low. Cook 30 minutes or until orange slices are tender.
• Dried rose petals
Place wire cooling rack over shallow baking pan. Remove orange slices to wire rack; cool
completely. Return sugar mixture to heat; simmer 5 to 8 minutes or until mixture has reduced
and thickened.
Beat whipping cream mix and cold milk in medium bowl as directed on package.
Decorate the cake with the orange slices and drizzle over the reduced candied orange syrup.
Serve with the whipped cream.
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 Mango
LAYER CAKE
2HRS
TOTAL

Fruit Salad CREAME SUNDAE

45
MINUTES

METHOD 20 mins prep time

12 Servings 20 mins prep time / 4 Servings

Preheat oven to 180ºC. Grease 2 x 23cm round METHOD

cake pans with butter; sprinkle lightly with flour.

Beat cake mix, egg whites, oil and mango juice in
large bowl with electric mixer on low speed until
moistened. Beat on medium speed for 2 minutes.
Fold in 2 teaspoons of lime zest . Divide the INGREDIENTS
mixture evenly between the cake pans.
• 1 box (500g) Betty
Bake 20 to 25 minutes until golden and toothpick
inserted in center of cakes come out clean. Cool 10 Crocker™ SuperMoist™
minutes. Run knife around sides of pans to loosen
White Cake Mix
cakes; remove from pans to cooling rack. Cool
• 3 medium egg whites
completely.
• 80ml vegetable oil
Beat whipping cream mix and cold milk in • 275ml mango juice or
medium bowl as directed on package.
nectar
Place one cake on a serving plate. Spread with • 2 teaspoons lime zest
2/3 of the whipping cream; top with 2/3 of the
• Filling and Topping
chopped mango and half the coconut. Top with
the second cake. Spread remaining whipping
cream in the center; top with remaining chopped • 1 sachet (35g) Betty
mango, coconut and lime zest. Store loosely Crocker™ Whipping
covered in the refrigerator.
Cream Mix
• 115ml cold milk
• 2 large ripe mangoes,
peeled, stone removed
and flesh chopped
• 1 tablespoon desiccated
or shredded coconut
• Lime zest
Heat the sugar and water in a small saucepan over
medium heat, stirring until sugar has dissolved.
Bring mixture to a boil. Simmer gently for 5 to 6
minutes until mixture thickens to a syrup. Pour
INGREDIENTS
into a heatproof bowl and stir in rose water; cool • 75g granulated sugar
completely.
• 150ml water
Stir the chopped mango, dates and strawberries into • 2 teaspoons rose
the cooled syrup. water
• 1 small ripe mango,
Prepare whipping cream mix with milk according to
package directions. peeled, stone removed
and flesh chopped
Divide about 1/3 of the fruit mixture evenly between
four large serving glasses. Top with half the whipped
• 6 Medjool dates,
cream and half the chopped pistachios. Repeat the halved, stoned and
layers once more then top with the rest of the fruit chopped
mixture. Serve immediately.
• 225g strawberries,
hulled and chopped
• 1 sachet (35g) Betty
Crocker™ Homestyle
Whipping Cream Mix
• 115ml cold milk
• 30g pistachios, finely
chopped

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 Rice
FRAGRANT
120
MINUTES
PUDDING SUNDAE
INGREDIENTS
• 100g basmati rice, rinsed in cold water
and drained
• 1 can (400ml) coconut milk  Cream Mix
• 565ml cold milk
HOURS
• 40g granulated sugar
• 1 to 2 cardamom pods, lightly crushed,
seeds removed and crushed
• 1/4 teaspoon saffron strands
• 50g sultanas or golden raisins
• 50g dried apricots, chopped
• 25g pistachios, finely chopped
• 1 sachet (35g) Betty Crocker™ Homestyle
Whipping Cream Mix
METHOD 15 mins prep time / 6 Servings
Place rice, coconut milk and 350ml of the milk in a large saucepan. Stir in the sugar,
cardamom and saffron. Cook gently over low heat, stirring continuously, until sugar is
dissolved and coconut cream is melted. Increase heat to medium-high; bring mixture to a
boil. Reduce heat to medium-low, simmer 15 minutes, stirring frequently.
Stir in the sultanas and apricots; simmer an additional 8 to 10 minutes or until rice is tender
and mixture has thickened. Transfer to a heatproof bowl. Stir in 100ml of the milk. Place
plastic wrap directly on the surface of the mixture; cool completely.
Reserve 1 tablespoon of the pistachios. Stir remaining pistachios into the cold rice pudding
and spoon into 6 serving glasses.
Prepare whipping cream mix with milk according to package directions. berries in medium
bowl. In 0.95 ml saucepan, heat preserves and apple juice to boiling, stirring frequently.
Pour over berries; toss berries until coated with preserves mixture. Let stand 5 minutes.
Top each rice pudding with a large dollop of the whipped cream and sprinkle with reserved
pistachios.
24 www.bettycrockeronline.co.za bettycrockersouthafrica
Pavlova
FIG AND DATE
3 • 230ml cold milk
30 mins prep time / 8 Servings
METHOD
Preheat oven to 150°C. Line baking sheet with
baking parchment paper. Draw a 20cm circle
on the paper; turn paper over.
Beat egg whites in large bowl with electric
mixer on high speed until stiff peaks form.
Add 200g sugar, one tablespoon at a time,
beating well after each addition, until
meringue is firm and glossy.
Mix together the corn starch, vinegar and
vanilla extract in small bowl; fold into
meringue.
Spoon the meringue onto the lined baking
sheet; spread to the just inside the marked
circle. Spread out evenly making a slight
dip in the center. Sprinkle the pistachios
over the meringue. Place meringue in oven;
immediately reduce oven temperature to
140°C. Bake 60 to 70 minutes or until firm
and crisp. Turn off oven; leave meringue in
oven with door slightly open for 30 minutes.
bettycrockersouthafrica
INGREDIENTS
• Pavlova
• 4 medium eggs
• 200g granulatedRose Water
Syrup
• 50g granulated sugar
• 125ml water
• 2 teaspoons rose water
• Pink food coloring, if desired
• To Serve
• 2 sachets (35g each) Betty
Crocker™ Homestyle Whipping
• 6 small figs, halved
• 6 Medjool dates, halved, stoned
and sliced
• Dried rose petals sugar
• 1 teaspoon corn starch
• 1 teaspoon white wine vinegar
• 1 teaspoon vanilla extract
• 15g pistachios, finely chopped
Meanwhile, heat the 50g sugar and water in
small saucepan over medium heat, stirring
until sugar has dissolved. Increase heat to
medium high. Bring mixture to a boil. Cook,
without stirring, 5 to 6 minutes until mixture
thickens to a syrup. Remove from heat; cool
completely. Stir in rose water and pink food
coloring until desired color.
Prepare whipping cream mix with milk
according to package directions. Fold 1
1/2 tablespoons of the rose syrup into the
whipped cream.
Transfer the pavlova to a serving plate. Spoon
whipping cream into center of pavlova;
top with the figs and dates. Drizzle with
remaining rose syrup. Serve immediately.
www.bettycrockeronline.co.za 25
 Ripple
CINNAMON

2
HOURS

Cake CAKE

INGREDIENTS

• 1/4 teaspoon saffron

• 2 teaspoons hot water
• 1 box (500g)
Betty Crocker™
SuperMoist™ Vanilla
Cake Mix INGREDIENTS
• Glaze
• 80ml vegetable oil • 75g dark brown sugar • 115g powdered sugar
• 220ml water • 75g pecans, finely chopped • 1/4 teaspoon vanilla extract
• 2 medium eggs • 2 teaspoons ground cinnamon • 1 to 2 tablespoons milk

Saffron Cake
COCONUT AND
2
HOURS
20 mins prep time
METHOD
15 Servings
Preheat oven to 180ºC. Grease 3 x 20cm
round cake pans with butter; sprinkle lightly
with flour. Mix the saffron and 2 teaspoons
hot water in small bowl. Let stand 10
minutes.
Beat cake mix, oil, saffron mixture, water
and eggs in a large bowl with electric mixer
on a low speed until moistened. Beat on a
medium speed for 2 minutes. Divide evenly
between the cake pans.
Bake 20 to 25 minutes or until toothpick
inserted in center of cakes comes out clean.
Cool 10 minutes. Run knife around sides of
pans to loosen cakes; remove from pans to
cooling rack. Cool completely.
Heat large frying pan over medium heat. Add
the coconut. Cook, shaking and stirring for
1 to 2 minutes, until golden brown. Remove
from heat. Place coconut on a plate to cool.
• 1 box (500g) Betty Crocker™ Super
• 1 sachet (35g) Betty
Crocker™ Homestyle Moist™ Vanilla Cake Mix
Whipping Cream Mix • 2 medium eggs
• 115ml cold milk • 80ml vegetable oil
• 100g coconut cream • 230ml water
• 4 tablespoons sour cream
(just the cream not the
water)
• 25g desiccated or
METHOD 20 mins prep time/ 15 Servings
shredded coconut
Beat whipping cream mix and cold milk in Preheat oven to 180ºC. Grease 33 x 23cm cake pan with butter; sprinkle lightly with flour.
medium bowl as directed on package. Beat
in the coconut cream until combined. Chill in Mix together the brown sugar, pecans and cinnamon in a small bowl; set aside.
the refrigerator for 30 minutes.
Beat cake mix, eggs, oil, water and sour cream in a large bowl with electric mixer on low speed
Spoon about 1/3 of the whipping cream until moistened. Beat on medium speed for 2 minutes.
mixture into a piping bag fitted with star
tip; set aside. Place one cake onto a serving Spread half the batter into the cake pan. Sprinkle pecan mixture evenly over batter. Carefully
plate. Spread with half of the remaining spread remaining batter evenly over pecan mixture.
whipping cream mixture.
Bake 44 to 46 minutes until golden and a toothpick inserted in center of cake comes out
Sprinkle with about 1/3 of the coconut. Top clean. Mix powdered sugar, vanilla and enough milk until glaze is smooth and thin enough to
with second cake. Spread with remaining spread.
whipping cream mixture and sprinkle with
half of remaining coconut. Place third cake Spread over warm cake. Cool completely before serving.
on top. Pipe reserved whipping cream
in rosettes on top of cake. Sprinkle with
remaining coconut.

26 www.bettycrockeronline.co.za bettycrockersouthafr ica bettycrockersouthafrica www.bettycrockeronline.co.za 27

 Victoria Cupcake
1
HOUR

Lemon Filled COCONUT CAKE

120
MINUTES

INGREDIENTS

• 1 (500g) Betty Crocker™ Super • Filling and Topping

Moist™ Vanilla Cake Mix • 1 sachet (35g) Betty Crocker™ Homestyle
• 80ml vegetable oil Whipping Cream Mix
• 230ml water • 115ml cold milk
• 2 medium eggs • 8 tablespoons lemon curd
• 50g desiccated or shredded • 20g desiccated or shredded coconut, toasted
INGREDIENTS
coconut

• 1 Betty Crocker™ • 1/3 cup of water

SuperMoist White • Powdered sugar DIRECTIONS 20 mins prep time / 12 Servings
Cake Mix
Preheat oven to 180ºC. Grease 2 x 23cm pans to cooling rack. Cool completely.
• Strawberry Jam
round cake pans with butter; sprinkle lightly
• 2 eggs
with flour. Beat whipping cream mix and cold milk in
• 3 Tbl spoon oil medium bowl as directed on package.
Beat cake mix, oil, water and eggs in a large
METHOD 20 mins prep time / 10 Servings bowl with electric mixer on low speed until Place one cake on a serving plate. Top with
moistened. Beat on medium speed for 2 lemon curd; spread evenly. Top with the
Mix the Betty Crocker mix as instructed on the packet and bake it in Mini cupcakes tray. minutes. Fold in the 50g of coconut. second cake and press down gently.
Let it cool.
Divide the mixture evenly between the cake Spread a thin layer of whipping cream over
Cut the cupcake in half and cover the first half with strawberry jam. pans. Bake 25 to 30 minutes until golden top and sides of cake to seal in crumbs.
and toothpick inserted in center comes out Spread remaining whipping cream in a
Add the second half on top and sprinkle the final cupcake with Sugar.
clean. Cool 10 minutes. Run knife around thicker layer over entire cake. Sprinkle the
sides of pans to loosen cakes; remove from toasted coconut over top of the cake.

28 www.bettycrockeronline.co.za bettycrockersouthafr ica bettycrockersouthafrica www.bettycrockeronline.co.za 29


Fruit & Nut
CHOCOLATE
TO SERVE
Preheat oven to 180°C.
Grease 23cm round loose-
based cake pan or spring
form pan at least 7cm
deep with butter; lightly
sprinkle with flour. Mix
dates, raisins, figs, pistachio
nuts and hazelnuts in
medium bowl. Sprinkle
with 1 tablespoon of the
cake mix and mix well.
Beat remaining cake mix,
oil, water, eggs and orange
juice in large bowl with
electric mixer on low speed
until moistened. Beat on
medium speed 2 minutes.
Fold in orange peel, dried
fruits and nuts; pour into
pan.
Bake 65 to 75 minutes or
until toothpick inserted
in center of cake comes
out clean. Cool 10
minutes; remove from
pan to cooling rack to cool
completely.
30 www.bettycrockeronline.co.za
CAKE
40 mins prep time
12 Servings
Place chocolate in
heatproof bowl, and
cook over pan of gently
simmering water about 5
minutes or until melted.
Remove, and let stand 20
minutes.
Beat whipping cream mix
and cold milk in medium
bowl as directed on
package. Add chocolate;
beat again until combined.
Refrigerate 10 minutes.
Spread chocolate whipped
cream over top and side of
cake; sprinkle with finely
ground pistachio nuts.
Garnish with orange slices.
3HRS - 15
MINUTES
INGREDIENTS
• 50g dates, chopped
• 100g raisins
• 75g dried figs, chopped
• 100g pistachio nuts,
roughly chopped
• 75g hazelnuts, finely
chopped
• 1 box (500g) Betty
Crocker™ SuperMoist™
Dark Chocolate Cake Mix
• 80ml vegetable oil
• 275ml water
• 3 eggs
• 90ml fresh orange juice
• Frosting
• Zest of 1 orange
• 125g dark chocolate,
chopped
• 1 sachet (35g) Betty
Crocker™ Whipping
Cream Mix
• 115ml cold milk
• Garnish
• 20g pistachio nuts, finely
ground
• Fresh orange slices
bettycrockersouthafr ica
4HRS - 10
MINUTES
Chocolate MOUSSE CAKE
Submitted by Hawa Bibi Moolla
IG: @teenbakester
INGREDIENTS
• For The Cake
• 1 Betty Crocker™
Supermoist Milk Chocolate
• 275ml Water
• 80ml Vegetable Oil
• 3 Eggs
• For The Mousse
• 500 ml Fresh Cream
• 4 tblsp Cocoa Powder
• 4 tbslp Icing Sugar
• 1 tsp Gelatine
• 15ml Water
• 1x 80g Cadbury Milk Chocolate
• For The Ganache
• 1x 80g Cadbury Milk Chocolate
• 25ml - 30ml Milk
METHOD
1. Make The Cake
Preheat oven to 180°c. Grease 2 x 20cm* round springform pan or round cake pan. In a large
bowl, empty the cake mix content. Add water, oil, and eggs and beat on medium speed for
2 minutes. Pour into pan. Bake for 40-45 minutes or until toothpick inserted in centre comes
out clean. Cool for 10 minutes and remove from the pan. Cool completely on a baking rack.
2. Make The Mousse
Bloom gelatine in water. Whip the cream, cocoa and icing sugar. Melt 1 slab chocolate and
add gelatine mixture into chocolate and fold into whipped mixture.
3. To Assemble
Transfer the cake layer back into the springform pan, or line your cake pan with plastic wrap
or parchment paper along the bottom and up the sides if you want to remove the cake from
the pan. Place the cake in the bottom of the pan. Top cake with mousse mixture, spread
evenly and freeze until the filling is set, 2-4 hours.
4. Make the Ganache
Melt 1 slab chocolate. Add milk little by little till you make a spreadable ganache. Pour the
ganache over the top of the mousse layer and spread evenly. Allow the ganache to set a little
bit before decorating as desired.
*NB. Recipe requires 1x 20cm baked cake. The second cake can be frozen and used at a later
stage. Alternatively, double the quantity for mousse and make two Decadent Chocolate
Mousse Cakes.
bettycrockersouthafrica www.bettycrockeronline.co.za 31
 Cardamom
3HRS -15 ROSE AND
MINUTES

MILK TART DESSERT

Submitted by: Nasreen Chamda
IG: Nasreenchamda INGREDIENTS

INGREDIENTS
• 1 Betty Crocker™ Supermoist
• 1 Betty Crocker™ Super Moist White Cake Mix Milk Chocolate
• 3 Egg Whites • 1tsp vanilla essence
• 80ml Oil • 1 tsp toffee fudge or caramel
• 275ml Water essence
• Rose and Cardamom Milk Tart Custard: • Garnish
• 1 cup Granulated Sugar
• 3 eggs • 1 box of Betty Crocker
• 1/3 cup Cake Flour whipping cream

Tart Cake
• 1/3 cup Cornflour PEPPERMINT CRISP • 1 tbsp caramel essence
• A pinch of salt
• 1 tin caramel treat
• ½ cup Falooda Milk
• 4 Tblsp Milk
• 1 Tbsp Butter
• 1 bar of Peppermint Crisp
• 4 cups Falooda Milk
• Few drops of Pink Food Colouring (optional)
METHOD
• *if you do not have Falooda, use full cream milk Submitted by: Aa’isha Kolla
IG:foodie_fantisserie
with 1 tsp of Rose Water and 1 Tsp of Cardamom METHOD
1. Pre-heat oven to 180C.
2. In a bowl, mix the cake mix, water, oil and egg whites together with a mixer on medium speed for 2 Empty the contents of the Betty Crocker
minutes. mix into a mixing bowl. Add vanilla essence
3. Pour the cake batter into the well-greased pans. and beat. Add the toffee fudge or caramel
4. Bake the cake for 25 minutes. 90
essence to the mixture and beat well. MINUTES
5. Allow the cake to cool completely before removing it from the pan. Line and grease 2 6 inch cake pans.
6. Once cooled, cut the cake into small cubes and set aside. Add the mixture into the prepared tins.

1. Mix the cornflour and flour together with the sugar, eggs and 125ml of milk. Whisk until well blended. Bake at 180C.
2. Pour the milk into a saucepan and add the butter. Boil the butter and milk over low heat to ensure Cool on a rack.
that the milk does not burn.
3. Very carefully add the flour- based mixture to the milk and whisk constantly until the mixture Mix the whipping cream and essence until
thickens and coats the back of a spoon. Add the food colouring until the desired colour is achieved. firm peaks form.
4. Pour the custard into a bowl and cover with plastic wrap. Whisk the caramel treat with the milk until
5. Allow the custard to cool completely. smooth.
6. Whisk the cooled custard until it is smooth. Chop the bar of Peppermint crisp chocolate.

Assembly: Assembly
Layer cake with caramel treat, whipped
1. Place a few cubes of cake into glass bowls. cream, crushed Peppermint crisp chocolate
2. Pour a few spoonful’s of the pink custard onto the cake cubes. and bits of tennis biscuits.
3. Repeat steps one and two. Top with more caramel and whipped cream.
4. Allow to chill well in the fridge for 2 hours. Decorate with remaining Peppermint crisp
5. Garnish the dessert with edible rice paper shards or dried rose petals. chocolate and tennis biscuit pieces.
Bon Appétit

32 www.bettycrockeronline.co.za bettycrockersouthafrica bettycrockersouthafrica www.bettycrockeronline.co.za 33

 Chalokaawa
Submitted by: Tasnim Jadwat
HALVA PUDDING
1 HR - 40
MINUTES
IG: chalokaawa
METHOD
Mix Betty Crocker mix with eggs. Beat well and
add oil and water.
Blend Dates and water together.
INGREDIENTS
Add date paste. Mix together ingredients for Halva.
Place halva, fresh cream and Nutella in a saucepan. • 1 Betty Crocker™
Supermoist Dark
Bring to a boil.
Chocolate
Remove cake from oven, poke holes using a • 3 eggs
toothpick. Pour hot sauce over. • Oil
Decorate with ground pistachios, baby rose bud • Water
petals and gold leaf.
• Date Paste
Enjoy warm.
• ½ cup pitted dates
• ½ cup water
• Halva Sauce
• Halva recipe
• ¼ cup milk powder*
• ¼ cup icing sugar*
• ¼ cup Tahini paste*
• ½ cup fresh cream
• 1 tbsp Nutella
34 www.bettycrockeronline.co.za bettycrockersouthafrica
Fondant CHOCOLATE
Submitted by Taskeen Joosab Patel
IG: @the_Hungry_Hostess
METHOD
Use melted butter or ghee to grease 6-8 (ramekins
depending on size) u may also use a muffin pan
Dust on some cocoa powder
Beat eggs and yolks until frothy
Heat the butter and chocolate in the microwave for
30 sec and then for another 45 secs stirring it every 15
seconds (being careful not to burn it)
25 - 30
MINUTES
Add 1 x Betty Crocker Brownie mix to the beaten eggs
Mix until combined then add the chocolate/butter mix
Whisking it all the time until desired consistency INGREDIENTS
• Nutella or Lindt
Spoon 1 large tablespoon into each ramekin/muffin tray
Now add 1 tbspn Nutella or Lindt chocolate spread chocolate spread
Then add another large table spoon of batter • 1 muffin tray or 6-8
Ramekins
Chill in the fridge for an hour or until it’s almost time
to serve then bake at 200 deg for 10-12 min (oven • 1/2 cup or 113 g butter
dependent)
• 3 eggs plus 3 egg
Loosen the edges with a sharp knife
yolks (6eggs)
Place a flat tray on top of the pan/ramekins and flip over.
• 80 g choc chips or 1
Serve with ice cream milk
• chocolate slab
chopped up
• 1 Betty Crocker™
Fudge Brownie
Chocolate Chunk
bettycrockersouthafrica www.bettycrockeronline.co.za 35
OUR
PRODUCTS
• Supermoist Milk Chocolate
• Supermoist White
• Supermoist Dark Chocolate
• Supermoist Lemon
• Supermoist French Vanilla
• Supermoist White Chocolate
Swirl
• Fudge Brownie Chocolate
Chunk
• Chocolate Chip Cookie
• Creme Caramel
• Rich Cream Cheese Style Icing
• Velvety Vanilla Flavour Icing sm@bettycrockeronline.co.za

• Tempting Chocolate Flavour 010 200 9997

www.bettycrockeronline.co.za
Icing
• Zesty Lemon Flavour Icing bettycrockersouthafrica
Betty Crocker SA
• Mug Treats Hot Fudge Brownie
• Mug Treats Triple Chocolate
• Whipping Cream Mix