My Recipes

 

Chocolate Cheese Cupcakes

1 1/2 c. flour

1 c. sugar

1/4 c. cocoa

1 t. soda

1/4 t. salt

1 c. water

5 T. salad oil

1 T. vinegar

1 t. vanilla

Filling:

8 oz. pkg. cream cheese

1/3 c. sugar

1 egg

6 oz. chocolate chips (I use milk chocolate chips)

To make filling: beat cream cheese, 1/3 c. sugar and egg together, then stir in chocolate chips.  In a large bowl, stir together flour, 1 c. sugar, cocoa, soda and salt.  In a second bowl, beat together the water, oil, vinegar and vanilla.  Gradually add this to dry ingredients, beating until smooth.  Fill 18 paper-lines cupcake tins about half full of batter.  Top each with a tablespoon of the filling.  Sprinkle the tops with finely chopped nuts (if desired).  Bake at 350 degrees for 25 minutes or until top springs back when pressed.  Frost.

Enjoy!

Kim's Twinkie Cake

3 c. flour

2 t. soda

1 t. salt

2 c. sugar

1/4 c. cocoa (heaping)

3/4 c. salad oil

2 T. vinegar

2 t. vanilla

2 c. warm water

Filling:

5 T. flour

1 c. milk

1 c. sugar

1/2 t. salt

1/2 c. Crisco

1 stick margarine or butter

1 t. vanilla

Frosting:

1/4 c. butter

1/4 c. milk

1 c. sugar

1/3 c. heaping chocolate chips

1 t. vanilla

For cake:  sift dry ingredients together.  Mix in salad oil, vinegar, and vanilla.  Add water and mix batter with a fork until well blended.  Divide batter into two floured (I like to coat sides and bottom of pan with butter and cooking spray before adding flour to help keep it from sticking) 9x13 inch cake pans and bake at 350 degrees for 15-20 minutes.  Cool cakes thoroughly.

For filling:  combine flour and milk; cook over medium heat until thickened.  Cool thoroughly.  Mix together remaining ingredients and beat until fluffy.  Add cooled milk and flour mixture; beat together until fluffy.  Spread filling over one cooled cake and place second cake on top of filling.  Jenn's tip:  I like to flip top cake layer onto greased waxed paper (that is laying on a cutting board) and then flip the cutting board (holding the waxed paper & cake)  over onto the filling layer...this can be tricky so give yourself a break if it doesn't work perfectly the first time...it still tastes good!

For frosting:  combine butter, milk and sugar in a 2 qt. saucepan.  Boil for one minute (stirring constantly), then remove from heat.  Add vanilla and chocolate chips, stirring until of spreading consistency.  Kim's tip:  add about 3 small marshmallows to the mixture just before frosting...this adds a bit of shine to the frosting. Frost cooled cakes immediately (do this quickly as the frosting sets up extremely fast!).

Enjoy!