Black Forrest Muffin Cakes Betty Crocker |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Sweet treat like Black Forest cake, only easier and faster and smaller! lol Ingredients:
1 box (1 lb 2.25 oz) betty crocker® double chocolate muffin mix |
1 can (21 oz) cherry pie filling |
1 egg |
frozen (thawed) whipped topping, if desired |
12 maraschino cherries, if desired |
Directions:
1. 1. Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
2. 2. In medium bowl, stir muffin mix, pie filling and egg until blended (batter will be very moist). Divide batter among muffin cups.
3. 3. Bake 28 to 30 minutes or until tops spring back when touched. Cool 5 minutes; carefully remove from pan to cooling rack. Cool completely, about 30 minutes. Serve each cake topped with dollop of whipped topping and a cherry.
4. High Altitude (3500-6500 ft): Place paper baking cup in each of 18 regular-size muffin cups. Stir 2 tablespoons Gold Medal® all-purpose flour into dry muffin mix.
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