| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Cakes, Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
8 ounces; cream cheese, softened |
| 1 |
|
Egg |
| 1/3 |
c |
Sugar |
| 1/8 |
ts |
Salt |
| 6 |
oz |
Semisweet chocolate chips |
| 1 |
c |
Water |
| 1/3 |
c |
Vegetable oil |
| 1 |
tb |
White vinegar |
| 1 |
ts |
Vanilla extract |
| 1 1/2 |
c |
All-purpose flour |
| 1 |
c |
Sugar |
| 1/4 |
c |
Baking cocoa |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
INSTRUCTIONS
FILLING
BATTER
In a mixing bowl, beat cream cheese, egg, sugar and salt until smooth. Stir
in chocolate chips; set aside. For batter, combine water, oil, vinegar, and
vanilla in another mixing bowl.. Combine remaining ingredients; add to the
liquid mixture and beat well (batter will be thin). Spoon about 2 teaspoons
of batter into greased or paper-lined miniature muffin cups. Top with about
1 teaspoon filling. Bake at 350 degrees for 18-23 minutes or until a
toothpick inserted in chocolate portion comes out clean. Cool for 10
minutes; remove to wire racks to cool completely. Yield: 6 dozen.
NOTES : "'These freeze very well,' notes Bertille Cooper of St. Inigoes,
Maryland. 'I like to keep a batch on hand for drop-in guests or when I'm
too busy to bake.'"
Recipe by: Taste of Home, August/September, 1997
Posted to MC-Recipe Digest V1 #1020 by NGavlak <NGavlak@aol.com> on Jan 17,
1998
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