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It’s buttery pound cake with a warm cream cheese filling, crowned with vanilla ice cream and a drizzle of homemade raspberry sauce. This copycat Mastro’s butter cake recipe makes 3 cakes when you bake them in 5-inch ramekins, which gives you cakes that are the same size as those served in the restaurant. And each one will easily serve two people.
You can make this dessert the day before you plan to serve it just as the chefs at the restaurant do. When each butter cake order comes into the Mastro’s kitchen, a cake is microwaved until hot, the sugar topping is melted with a chef’s torch (the kind used for crème brulee), then the cake is topped with ice cream and raspberry sauce.
Bake, uncovered, for 18-23 minutes (cake will be a little gooey in the middle, which is intentional). Let cool for 5 minutes and then invert the buttercake onto your plate. Top with vanilla ice cream and raspberry sauce (recipe follows).
This copycat Mastro’s butter cake recipe makes 3 cakes when you bake them in 5-inch ramekins, which gives you cakes that are the same size as those served in the restaurant. And each one will easily serve two people. You can make this dessert the day before you plan to serve it just as the chefs at the restaurant do.
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