jane wyman's cupcakes with chocolate sauce
| Measure | Ingredient |
|---|---|
| ¾ cup | Shortening or butter |
| 1 cup | Sugar |
| 4 | Egg yolks; beaten well |
| 1¼ cup | Flour; sifted |
| ¼ teaspoon | Baking soda |
| 2 dashes | Salt |
| 4 | Egg whites; beaten stiff |
| 3 ounces | Squares unsweeten chocolate |
| ½ cup | Milk |
| 1 teaspoon | Batter from cupcakes |
| ½ cup | Strong coffee |
| 2 cups | Milk |
| 2 cups | Sugar |
PATTI - VDRJ67A
CHOCOLATE SAUCE
Cupcakes: Cream shortening and sugar. Add yolks. Mix well. Combine flour, baking soda and salt. Add sugar-egg mixture. Mix well. Fold in. Mix well.
Reserve 1 tsp batter for sauce. Pour ⅔ full into greased or lined muffin tins. Bake at 375~ for 18-20 minutes.
Chocolate Sauce: Combine chocolate, milk and batter in top of double boiler. Allow to blend and thicken. Add coffee. Bring to a boil, stirring.
Add milk & sugar. Boil 10 minutes, stirring constantly. Serve while hot over cupcakes that have been cut in halves. This is a good way to brighten up old cakes too.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
