Yield: 12 Cupcakes
Measure | Ingredient |
---|---|
¾ cup | Shortening or butter |
1 cup | Sugar |
4 \N | Egg yolks; beaten well |
1¼ cup | Flour; sifted |
¼ teaspoon | Baking soda |
2 dashes | Salt |
4 \N | 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.