Jun 5, 2013

{wednesday weekly meal} Chocolate Cake Cups with Raspberry Filling

So last week I shared with you a great microwave dinner called Microwave Pasta Primavera.
I had mentioned that while Marvin was making dinner, I made a new dessert concoction!
The dessert I made was for a Pampered Chef Cooking Show I was doing and I wanted to use my new Mini Muffin Pan and my new Mini Tart Shaper.
I made chocolate cake cups and put Home-made Raspberry Jam in the cups.
So in essence it's a mini travel size version of my famous Chocolate Raspberry Cake that I just realized I haven't ever posted about.
I made Chocolate-Raspberry Fudge Cream Cheese cupcakes for my nieces baby blessing day a few years ago and that also is another mini version of my famous Chocolate Raspberry Cake.
So I think I'm going to have to make one and get that posted!
My new dessert concoction was sooooo easy.
There are just a few tricks :)
Devils Food Cake Box Mix
Raspberry Jam
Preheat oven as box directs*
Mix togther the box mix as directed
Fill the mini muffin cups 1/2 full
Bake as box directs
As soon as they come out of the oven, dip and cover one end of the mini tart shaper in flour and press firmly but gently in each muffin cup, re-dipping in flour for each cup
Let cool
Add small scoop of jam to cup :)
Cook's Tips
*With this pan, you have to reduce the oven temperature by 25 degrees and reduce cook time by 10-15 minutes since it's a dark and very unique pan
The reason to re-dip the tart shaper after press is to keep the cake from sticking to the shaper