The recipe for these cupcakes is from the kitchen of Ruth Passaro. She and her family lived next door to us when I was a very young child, before we moved to the country. I remember fondly, my four year old perspective of her kitchen. It seemed she was always cooking or baking, and she had a radio in her kitchen that was on through the day, with “programs,” not just talk or music. Ruth was quite the home maker, and as a child, I thought she was like a “movie or TV housewife.” It was like living next door to the set of “Father Knows Best” and visiting with Jane Wyatt. She taught me to knit and she made me the cutest little checkered apron. She was a gracious hostess to a little preschool girl who wanted to do everything she was doing!
1 ½ C Flour } 1 C Water
1 C Sugar } ½ C Oil
¼ C Cocoa } mix 1 Tbsp Vinegar
½ tsp. Salt } 1 tsp. Vanilla
1 tsp. Soda }
Filling
8 oz. Cream Cheese 1/3 C Sugar
1 Egg Dash of Salt
6 oz. Chocolate chips
Fill cup cake pans 1/3 full and add 1 tsp. Cream Cheese filling.
Bake @350 for 20-25 min.
Now that I’ve shared a little jaunt down memory lane, this recipe is so wonderful, in the 70’s I tried it in a Bundt Pan and it made a wonderful bundt cake. Through the years, I’ve misplaced my bundt pan, but I still make this recipe in cake form. The special filling bakes right in and once it’s baked, I just drizzle a bit of melted semi-sweet chocolate over the top of the cake.
Still, the Best Ever!
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