Chocolate cherry mini cakes
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Chocolate cherry mini cakes
  Chocolate    Cakes  
Last updated 6/12/2012 1:15:14 AM. Recipe ID 44530. Report a problem with this recipe.
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      Title: Chocolate cherry mini cakes
 Categories: Cakes, Toronto sun
      Yield: 12 Cakes
 
  1 1/3 c  Flour
      1 c  Oats
    1/2 c  Sugar
    1/3 c  Mini chocolate chips
    1/4 c  Unsweetened cocoa
      2 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
      1 c  LF buttermilk
      3 tb Vegetable oil
      1    Egg; lightly beaten
    1/2 ts Vanilla
      8 oz Cherry preserves or fruit
           -spread
 
  1.  Heat oven to 400F.  Spray 12 med muffing cups or heart-shaped
  muffin cups with cooking spreay.
  
  2.  In large bowl, combine flour, oats, sugar, chips, cocoa, baking
  powder, soda, and salt.  Mix well.
  
  3.  In small bowl, combine buttermilk, oil, egg, and vanilla.  Blend
  well.
   Add to dry ingredients all at once and stir just until dry
  ingredients are moistened (do not overmix).
  
  4.  Fill muffin cups half full.  Spoon 1 tsp cherry preserves in
  centre of each and top with remaining batter.  Bake 16-19 mins or
  until tops spring back when lightly touched.  Do not overbake.
  
  5.  Cool in pan on rack for 5 mins.  remove from pan.
  
  6.  Meanwhile, heat remaining cherry preserves in saucepan and spoon,
  warm, over cakes and serve with a scoop of ice cream of frozen
  yogurt, if desired.
  
  Use 2 egg whites in place of 1 egg, if desired.
  
  Contributor:  Toronto Sun,  Feb 5/98
  




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Recipe ID 44530 (Apr 03, 2005)

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