| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cakes, Pies | 16 | Servings | |
INGREDIENTS
| 1 1/2 | c | Flour |
| 1 | c | Sugar |
| 1 | ts | Baking Soda |
| 1 | ts | Salt |
| 6 | tb | Cocoa |
| 3 | tb | Crisco |
| 1 | c | Sour Milk (1 T Vinegar + 1 C Milk) |
| 1 | ts | Vanilla |
| 2 1/2 | tb | Flour |
| 1/2 | c | Milk |
| 1 | ts | Vanilla |
| 1/2 | c | Sugar |
| 1/4 | c | Crisco |
| 1/4 | c | Butter |
INSTRUCTIONS
CUP CAKE FILLING *** Cup Cake *** Sift dry ingredients into a mixer bowl. Add crisco, milk and vanilla. Beat hard for 2 minutes. Pour into paper lined muffin tins. Bake 20-25 minutes in a preheated 350oF oven. Makes 12-16. *** Filling *** Mix flour and milk and cook until pasty, cool. Combine sugar, vanilla, crisco and butter. Add to the flour mixture and beat until fluffy for 10-15 minutes. With a sharp knife, cut off the top to make a cone shape 1" in diameter. Fill with filling and replace the top. Source: "The Yankee Kitchen" 04-08-93 [#3] Stella
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