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Peek-A-Boo Cakes

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Ingredients
  Diamond walnut halves 1 Cup (16 tbs)
  Butter 1⁄4 Cup (4 tbs), melted (Land O Lakes)
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Water 9 Tablespoon (1 Tablespoon Plus 1/2 Cup)
  Flour 1 Cup (16 tbs), sifted (Regular Or Instant Blending, Use Pillsbury Best)
  Soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cocoa 1⁄3 Cup (5.33 tbs)
  Butter 1⁄4 Cup (4 tbs) (Land O Lakes)
  Sugar 3⁄4 Cup (12 tbs)
  Egg 1
  Vanilla extract 1⁄2 Teaspoon
Directions

Heavily grease 12 muffin cups with soft butter.
Place 3 to 5 walnut halves in each cup.
Combine melted butter, brown sugar and 1 tablespoon water in saucepan.
Cook 1 minute over low heat.
Place a tablespoonful in each cup.
Combine flour with soda, salt and cocoa.
Cream butter in small mixing bowl.
Gradually add sugar; cream at high speed of mixer until light and fluffy.
At medium speed blend in egg and vanilla extract.
At low speed add dry ingredients alternately with 1/2 cup water, beginning and ending with dry ingredients.
Mix well after each addition.
Fill muffin cups half full.
Bake at 350° for 20 to 25 minutes until tops spring back when touched lightly in center.
Invert immediately onto rack.
Frost sides.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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