"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
Susan Turek’s Chocolate Cream Cheese Cupcakes or Cake Recipe
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This recipe for Susan Turek’s Chocolate Cream Cheese Cupcakes or Cake, by Kimberlee Roth, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Filling: 8 oz cream cheese 1/3 c sugar 1 egg Pinch salt 6 oz semi sweet chocolate chips
Cake: 3 c flour 2 c sugar 4 Tbsp cocoa 2 tsp soda 1 tsp salt 2 c water 2 Tbsp cider vinegar 2 tsp vanilla ¾ c oil
Mix first five ingredients in a bowl and add the liquid ingredients. Beat for 2 minutes on medium. If you are doing cupcakes, fill them ½ full with batter and drop about ½ Tbsp filling in each. For a cake, pour into a greased and floured pan and drop spoonfuls of the filling all over the cake. Bake for 45 to 60 minutes at 350°. The cupcakes need to bake less. Just watch until they are springy to the touch on top (I think it is about 30 minutes, but I can’t recall for sure).
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