-CAKES-
1 c All-purpose flour
2/3 c Sugar
3 tb Unsweetened cocoa powder
2 ts Baking powder
2 ts Salt
1/4 c Butter; melted
1 ts Vanilla extract
1/2 c Pecans; chopped OPTIONAL
TOPPING
2/3 c Brown sugar; packed
3 tb Unsweetened cocoa powder
12 tb Warm water
GARNISH
Whipped cream
Fresh raspberries
Preheat the oven to 350 degrees. Greaase six 6-oz custard cups. To prepare
the cakes, in a medium bowl, mix together the flour sugar, cocoa powder,
baking powder and salt. In a small bowl, mix together the milk, melted
butter and vanilla. Stir into the flour mixture. Fold in the nuts. Spoon
batter into the prepared custard cups, dividing evenly. Place the cups on a
baking sheet. To prepare topping, in a small bowl, mix together the brown
sugar and cocoa powder. Sprinkle each cup of batter with some topping, then
sprinkle each cup with 2 tablespoons of the warm water. Bake until a
toothpick inserted in the center comes out clean, 25 – 30 minutes. Cool the
cakes in the cups for about 20 minutes. Loosen sides of the cakes and
invert onto serving dishes. Garnish with whipped cream and raspberries.
NOTES : Sprinkling each batter filled cup with 2 tablespoons of the warm
water before baking dissolves the topping so it melts into the cakes,
creating an extra moist result.
Yields
6 Servings