| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Cakes, Cheesecakes |
65 |
Servings |
INGREDIENTS
| 1 |
pk |
(8 oz) cream cheese; (softened) |
| 1 |
|
Egg |
| 1 1/3 |
c |
Sugar |
|
|
Salt |
| 6 |
oz |
Chocolate chip morsels; (1 cup) |
| 1 1/2 |
c |
Flour |
| 1/4 |
c |
Cocoa |
| 1 |
ts |
Baking soda |
| 1 |
c |
Water |
| 1/3 |
c |
Oil |
| 1 |
tb |
Vinegar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Combine cheese,egg,one-third cup sugar & 1/8 tsp. salt in small mixing
bowl; beat to blend thoroughly. Stir in chocolate chips, set aside. In
sifter combine remaining cup sugar, flour, cocoa, soda, & 1/2 tsp. salt,
sift into mixing bowl. Add water, oil, vinegar & vanilla; mix well. Line
miniature muffin tins with paper cups & fill with chocolate batter slightly
more than 1/2 full, place a teaspoon of cheese-chip batter in center of
each. Bake @ 350º 15 minutes, do not over bake. Makes approx. 60-70
miniature cupcakes.
NOTES : Shared from the recipe files of Wendy Mallis
Posted to JEWISH-FOOD digest by Njmallis@aol.com on Aug 6, 1998, converted
by MM_Buster v2.0l.
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