Afternoon Tea Cakes

  1. Position a rack in the center of the oven and preheat to 375F.
  2. Line twelve 2-1/2-inch muffin cups with paper liners.
  3. Place cocoa in a small bowl and stir in 1/2 cup very hot tap water to dissolve.
  4. In a large bowl combine the melted butter and sugar; beat with an electric mixer until blended.
  5. Add the egg and beat until light, 1 to 2 minutes.
  6. Add the cocoa mixture and beat until smooth.
  7. In a small bowl stir together the sour cream and baking soda.
  8. Stir this mixture into the butter-sugar mixture.
  9. Add the flour and vanilla; beat quickly, just until evenly blended.
  10. With a spoon stir in the coconut.
  11. Spoon the batter into the muffin cups, dividing it evenly among them; they will be about three-quarters full.
  12. Bake about 20 minutes, until the tops spring back when lightly touched and a toothpick inserted inthe center comes out clean.
  13. Remove the tea cakes from the pan and coolslightly on a rack while you prepare the glaze.
  14. Spread about 2 teaspoons of the chocolate glaze on each of the warm tea cakes and let cool thoroughly.
  15. Chocolate Glaze: Makes 1/2 cup Drizzle this simple and tasty glaze over the afternoon tea cakes orover any cake that's been frosted with seven-minute caramel frosting.
  16. In a small saucepan combine the butter with 2 tablespoons water.
  17. Place over low heat, add the chocolate, and stir until the chocolate melts and the mixture thickens slightly; remove from the heat.
  18. In a small bowl combine the confectioner's sugar and cinnamon.
  19. Stir in the chocolate mixture and the vanilla to make a smooth glaze.

cocoa, baking soda, flour, water, vanilla extract, unsalted butter, shredded coconut, egg, sour cream, unsalted butter, sugar, water, ground cinnamon, unsweetened chocolate, vanilla extract

Taken from www.foodgeeks.com/recipes/1303 (may not work)

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