Black-bottom cups
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (8 oz) cream cheese |
| 1 | Egg | |
| 1⅓ | cup | Sugar |
| ⅛ | teaspoon | Salt |
| ½ | teaspoon | Salt |
| 1 | pack | (6 oz) semisweet choc pieces |
| 1½ | cup | Pre-sifted flour |
| ¼ | cup | Cocoa powder |
| 1 | teaspoon | Baking soda |
| 1 | cup | Water |
| ⅓ | cup | Vegetable oil |
| 1 | tablespoon | Vinegar |
| 1 | teaspoon | Vanilla |
| 1 | cup | Chopped peanuts |
Directions
Preheat oven to 350. Put 24 paper cupcake liners in muffin cups.
In small bowl, blend cream cheese, egg, ⅓ cup of the sugar and ⅛ tsp of salt until smooth. Stir in chocolate pieces and set aside. In mixing bowl, sift remaining sugar, flour, cocoa poser, baking soda and ½ tsp salt.
Stir in water, oil, vinegar and vanilla and beat until smooth. Fill prepared paper cups with ⅓ full with cocoa batter. Spoon cream cheese mixture on top and sprinkle with peanuts. Bake for 30 to 35 minutes, or until cakes test done.
Taken from an old newspaper article found in a cookbook purchased at an estate sale.
Posted to recipelu-digest by "Brenda H. Alcorn" <balcorn@...> on Feb 03, 1998