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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Krieger Estate in Wylie, Texas in 1997. Ingredients:
8 ounces cream cheese softened |
1/8 teaspoon salt |
1 egg unbeaten |
1/3 cup granulated sugar |
8 ounces chocolate bits |
1/2 cup chopped pecans toasted |
cake |
2-1/4 cups flour |
1-2/3 cups granulated sugar |
1/3 cup cocoa |
1-1/2 teaspoons baking soda |
3/4 teaspoon salt |
1-1/2 cups cold water |
1/2 cup vegetable oil |
1-1/2 teaspoons vinegar |
1 teaspoon vanilla extract. |
Directions:
1. Preheat oven to 350.
2. Blend first four ingredients then add chocolate bits and nuts and set aside.
3. Sift flour, sugar, cocoa, soda and salt into a bowl.
4. Make a hole in center of sifted ingredients and put in water, oil, vinegar and vanilla.
5. Mix well then fill paper muffin liners 2/3 full with cake batter.
6. Top in center with 1 tablespoon cheese mixture then bake 30 minutes.
7. Before filling sets garnish tops with a sliver of pecan if desired.
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