I would thaw and drain them first so not too much liquid gets into the
batter and they dont get mushy. Sounds great if I lived near you Id invite
myself
"TammyM" > wrote in message
...
> On Tue, 12 Sep 2006 23:15:37 GMT, (TammyM) wrote:
>
>>Never used 'em before. I'm thinking of making a chocolate raspberry
>>cake with white choc chips. I have frozen rasps. Should I thaw them
>>first? Use them unthawed au naturel? Unthawed with a coating of
>>flour (or cocoa)? What's your experience?
>>
>>TammyM
>
> Well I tried it -- frozen raspberries in chocolate cake along with a
> handful or so of choc chips. I didn't get to taste it, I sent it to
> work with my housemate. She said it was good, but the raspberry seeds
> got all crunchy which was a bit off-putting for people. I said "did
> you tell them I don't generally put ground glass in my baked goods?"
>
> I don't think I'll be doing it again.
>
> TammyM
>