catrancher

Cream Cake And Muffins

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TEXAS CHOCOLATE MUFFINS

1 cup sifted flour

pinch salt

3 Tbsp cocoa

2 sticks (8 ozs.) butter or margarine

2 ozs. unsweetened chocolate

2 ozs. semi sweet chocolate

1½ cups sugar

4 eggs

1 tsp. vanilla

¼ tsp. almond extract

2 cups toasted pecans

Line 12 muffin cups. Sift flour, salt, and cocoa. Melt butter and chocolates.

Stir sugar into chocolate mixture. Add eggs one at a time. Add vanilla and

almond extract and blend. Add dry ingredients, stirring just till moistened.

Stir in nuts. Drop into muffin cups. Bake 30-35 minutes at 350°.

CHOCOLATE ITALIAN CREAM CAKE

(Texas Award Winner) Cake

batter:

½ cup butter (not margarine)

½ cup Crisco

2 cups sugar

5 eggs, separated

2 cups all purpose sifted flour

¼ cup cocoa

1 cup buttermilk

1 tsp. baking soda

1 tsp. vanilla

1 cup coconut

½-1 cup chopped pecans

Preheat oven to 325°. Cream first three ingredients. Add egg yolks one at a time,

beating after each. Sift flour, cocoa and soda together Add alternately with buttermilk,

beginning and ending with dry ingredients. Stir in coconut, vanilla and pecans.

Fold in stiffly beaten egg whites. Grease and flour three 8" cake pans.

Bake 25-30 minutes or until tests done.

Frosting:

1 lb. boxed powdered sugar

¼ cup cocoa

1 (8 oz.) pkg. cream cheese, softened

1 stick butter

1 tsp. vanilla

1 cup chopped pecans and some for garnish

Cream butter and cream cheese; add vanilla.

Sift sugar and cocoa together, beat in a little at a time. Add chopped pecans.

Frost tops and sides. Decorate with pecans.

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