| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cake |
30 |
Servings |
INGREDIENTS
| 1 |
pk |
(8-oz) cream cheese; softened |
| 1 |
|
Egg |
| 1/3 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
pk |
(6-oz) semi-sweet chocolate chips |
| 3 |
c |
Flour |
| 2 |
c |
Sugar |
| 1/2 |
c |
Cocoa |
| 1 |
ts |
Salt |
| 2 |
ts |
Baking soda |
| 2/3 |
c |
Salad oil |
| 2 |
c |
Water |
| 2 |
tb |
Vinegar |
| 2 |
ts |
Vanilla |
| 1/2 |
|
Box powdered sugar |
| 1/2 |
|
Stick butter |
| 2 |
|
Squares unsweetened chocolate |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
FILLING
CUPCAKE
ICING
Filling: Beat together all ingredients, except chocolate chips, until
smooth. Stir in chips.
Cupcakes: Sift dry ingredients together into a large bowl. Add all
liquids. Mix until smooth. Fill cupcake pans 2/3 full. Top with heaping
teaspoon of filling. Bake at 350° for 25 minutes.
Icing: Sift powdered sugar into a large bowl. Melt 1/2 stick butter and
chocolate over low heat. Add chocolate mix to sugar. Add vanilla. Stir. Add
milk, if needed, to improve con sistency. Ice cupcakes when cool. Yield:
2-1/2 dozen.
SALLY CARTER (MRS. WILLIAM)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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“Sin: it seemed like a good idea at the time”