Friday, June 17, 2005

Black Bottom Cups

Today my mother and I went into the kitchen to bake together. After scanning through numerous cookbooks, my mother came across Italian Cherry Torte from Cocolat (which will be posted as soon as it is glazed to perfection). As we prepared the batter, we realized that it couldn't content our craving for something sweet right away (because of the long cooling and glazing process). So my mother appointed me to bake something simple that could be enjoyed right away: Black Bottom Cups from Pillsbury's More Lovin' from the Oven. They were easy to prepare and turned out deliciously fulfilling.

6 oz cream cheese, softened
1/3 c sugar
1 egg
1 c chocolate chips
1 1/2 c flour
1 c sugar
1/4 c cocoa powder
1 tsp baking soda
1/2 tsp salt
1 c water
1/3 c oil
1 tbs vinegar
1 tsp vanilla
1/2 c chopped almonds (optional)
2 tbs sugar (optional)

Heat oven to 350F. Line 18 muffin cups with paper baking cups. In small bowl, combine cream cheese, 1/3 c sugar and egg; mix well. Stir in chocolate chips; set aside.

In large bowl, combine flour, 1 c sugar, cocoa powder, baking soda and salt. Add water, oil, vinegar and vanilla; beat 2 minutes at medium speed. Fill prepared muffin cups half full. Top each with a tablespoonful of cream cheese mixture. Combine almonds and 2 tbs of sugar if you are using them, sprinkle evenly over cream cheese mixture. Bake for 20-30 minutes or until cream cheese mixture is set. Cool 15 minutes before you remove from pans. Cool completely and enjoy.