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Black Bottom Cupcakes

July 18th, 2006 | Comments Off

Black Bottom Cupcakes

Combine:

8 oz. cream cheese

1 egg

1/3 c. sugar

1/8 t. salt

Stir well, add 1 c. chocolate chips and set aside

Mix together:

3 c. flour

2 c. sugar

½ c. cocoa

2 t. baking soda

1 t. salt

Add to dry ingredients, beating well:

2 c. water

2/3 c. oil

2 T. vinegar

2 t. vanilla

Pour batter into lined muffin pan. Top each with 1 T. cream cheese mixture. Top with sugar and chopped nuts if desired. Bake at 350° for 30 minutes.

This cake is amazingly tart and sweet at the same time.

Lemon Lovers Pound Cake
From the 2004 Taste of Home Annual Cookbook

1 c. butter, no subs
3 c. sugar
6 eggs
5 T. lemon juice
1 T. lemon peel, grated
1 t. lemon extract
3 c. AP flour
1/2 t. baking soda
1/4 t. salt
1 1/4 c. sour cream.

Icing:
1/4 c. sour cream
2 T. soft butter
2 1/2 c. powd. sugar
3 T. lemon juice
2 t. grated lemon peel

In large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes; Add eggs, one at a time, beating well after each one; Stir in lemon juice, peel and extract; Combine flour, baking soda and salt, add to creamed mixture alternately with sour cream. Beat until just combined. Pour into greased and floured 10-in. fluted tube pan. Bake at 350 for 55-60 minutes or until toothpick comes out clean. Cool for 10 minutes before removing to wire rack to cool completely. For icing, beat sour cream and butter until blended, gradually add confectioners sugar then beat in lemon juice and peel. Drizzle over cake. Store in refrigerator.

Every year at Christmas my Mom would make these sinfully rich, decadent bars. I make them for our Christmas still, kudos to my Mom’s memory

Three Layer Bars

Base:

½ c. (1 stick) butter

¼ c. granulated sugar

5 tbsp. unsweetened cocoa powder

1 egg, slightly beaten

1 tsp. vanilla

2 c. graham cracker crumbs (from 32 square crackers)

1 c. coconut

½ c. chopped almonds

Filling:

¼ c. (½ stick) softened butter

2 tbsp. vanilla instant pudding mix

2 tbsp. milk

2 c. powdered sugar

Glaze:

2/3 c. (4 oz.) semisweet chocolate chips

2 tbsp. butter

Prepare the base layer: Melt the ½ cup of butter in a medium saucepan over medium heat. Reduce heat to medium-low, and stir in the granulated sugar and cocoa powder until well blended. Add egg, and cook, stirring, until the mixture begins to thicken. Remove from heat and stir in the vanilla, crumbs, coconut and almonds. Press into an ungreased 9-by 9-inch pan.

Prepare the filling: In the small bowl of an electric mixer, beat together the ¼ cup of softened butter and the pudding mix. Beat in the milk and then the powdered sugar. Spread over the base layer. Chill at least 15 minutes.

Prepare the glaze: Melt the chocolate in a saucepan over very low heat, stirring. Remove from heat, add the 2 tablespoons of butter and stir until butter is melted. Allow to cool slightly, then pour and spread over the filling. Refrigerate until set; cut into small bars.

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