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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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These mouthwatering mini cakes from Eglon, West Virginiaâs Debora Simmons make the perfect treat for a twosome. âMy mom used to make these when I was a little girl,â Debbie recalls. âNow I whip them up for a speedy dessert.âDebora Simmons, Eglon, West Virginia Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
3 tablespoons sugar |
1-1/2 teaspoons baking cocoa |
1/2 teaspoon baking powder |
1/8 teaspoon salt |
3 tablespoons 2% milk |
1-1/2 teaspoons butter, melted |
1/4 teaspoon vanilla extract |
topping: |
2 tablespoons brown sugar |
1-1/2 teaspoons baking cocoa |
3 tablespoons hot brewed coffee |
1 tablespoon hot water |
whipped topping, optional |
Directions:
1. In a small bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the milk, butter and vanilla until smooth. Spoon into two 4-oz. ramekins coated with cooking spray.
2. Combine brown sugar and cocoa; sprinkle over batter. Combine coffee and water; pour over topping. Bake at 350° for 15-20 minutes or until a knife inserted near the center comes out clean. Serve warm or at room temperature with whipped topping if desired. Yield: 2 servings.
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