Conference turris::cooks

2796.0. "CAKE: Charleston Devils Cupcakes" by TLE::EIKENBERRY (A goal is a dream with a deadline) Wed Dec 12 1990 00:47

      Here's a pretty good chocolate fix.  Similar to a cupcake, but the 
      icing-to-cake ratio seems higher in this recipe ;-)
    
    
                                    Charleston Devils
    
            1 cup milk
            4 oz. unsweetened chocolate
            1/4 cup butter
            1 cup sugar
            1 egg
            2 cups flour
            1 tsp baking soda
            pinch salt
            3/4 cup buttermilk
            1 tsp vanilla
    
            Cook milk, chocolate, and butter in top of double boiler,
            stirring until thick.  Set aside to cool.  Cream sugar and egg
            together;  add to cooled chocolate mixture.
    
            Sift flour, soda, and salt three times (I didn't.); add to
            mixture alternately with buttermilk.  Add vailla.  Pour into
            9x13-inch pan lined with wax paper and bake 25 minutes in a slow
            oven (325 degrees).  Cut into squares. Cool and ice (see below).
            (I put my batter in two 8-inch square pans, and they ended up
            cooking for more like 35 minutes)
    
            Icing:
    
            1 lb. confectioners' sugar
            4 heaping tablespoons cocoa
            1/4 cup butter, melted
            1 tsp vanilla
    
            Combine first three ingredients.  Add enough boiling water to
            mix.  Stir until smooth and add vanilla.  If icing is runny, add
            more sugar.
    
            Yield:  3 dozen "cakes".
               
                                                                         5

    1 3/4 C sifted cake flour
    3/4 C sugar
    1/2 C unsweetened cocoa
    1 tsp baking soda
    1/4 tsp baking powder
    1/4 tsp salt
    1 C water
    1 C nonfat mayonnaise
    2 tbsp veg oil
    1 tsp vanilla
    2 (1 oz) squares semisweet chocolate, melted
    1 egg**
    1 tbsp powdered sugar
    1 tbsp unsweetened cocoa
    veg cooking spray
    
    ** I would use 2 egg whites instead.
    
    Combine first 6 ingred in a bowl; stir well. Combine water and next 5
    ingred; add to dry ingred, stirring just until dry ingred are moist.
    (Batter will not be smooth). Pour into a 9" round cakepan coated with
    cooking spray. Bake at 350F for 43 mins or until a wooden pick inserted
    in center comes out clean. Cool in pan 10 mins on wire rack, remove
    from pan. Cool completely on rack.
    To garnish: fold 2 (10") pieces of foil in half lengthwise; lay 1 piece
    over cake leaving 1 1/2" strip of cake exposed. Sift powdered sugar
    over exposed area. Lift and move foil to expose another 1 1/2" of cake,
    shield sugared area with 2nd piece of foil. Sift cocoa over exposed
    area. Repeat procedure alternating sugar and cocoa.
    
    Yield 10 servings
    
    cals 223 (24% from fat)
    
    ~beth
    altermanting

Hmmmm....the title for this note stream is wrong.  It's currently
"CAKE: Charleston Devils Cupcakes", but the recipe is for cake that's cut
up into squares, not cupcakes.

--Sharon