PATTI – VDRJ67A
3/4 c Shortening or butter
1 c Sugar
4 Egg yolks; beaten well
1 1/4 c Flour; sifted
1/4 ts Baking soda
2 ds Salt
4 Egg whites; beaten stiff
CHOCOLATE SAUCE
3 oz Squares unsweeten chocolate
1/2 c Milk
1 ts Batter from cupcakes
1/2 c Strong coffee
2 c Milk
2 c Sugar
Cupcakes: Cream shortening and sugar. Add yolks. Mix well. Combine flour,
baking soda and salt. Add sugar-egg mixture. Mix well. Fold in. Mix well.
Reserve 1 tsp batter for sauce. Pour 2/3 full into greased or lined muffin
tins. Bake at 375~ for 18-20 minutes.
Chocolate Sauce: Combine chocolate, milk and batter in top of double
boiler. Allow to blend and thicken. Add coffee. Bring to a boil, stirring.
Add milk & sugar. Boil 10 minutes, stirring constantly. Serve while hot
over cupcakes that have been cut in halves. This is a good way to brighten
up old cakes too.
From
Yields
12 Cupcakes