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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 12 |
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This recipe arrived today in the mail on some free cards. These sound quick, easy and very yummy. Ingredients:
1 1/4 cups butter |
3/4 cup semi-sweet chocolate chips |
4 medium eggs |
1/2 cup sugar |
3/4 cup flour |
12 caramels |
1/4 cup evaporated milk, divided |
Directions:
1. Preheat oven to 325 degrees.
2. Grease 12 muffin cups Combine butter and chocolate chips and melt in the microwave (on defrost) stirring occasionally.
3. Combine eggs and sugar in a large bowl.
4. Beat with an electric mixer at med.
5. speed until thickened, about 5 minutes.
6. Add flour gradually, beating at low speed.
7. Add chocolate mixture and beat until thick and glossy, about 3 minutes.
8. Fill the prepared muffin cups two-thirds full.
9. Bake the cakes 5 minutes.
10. Combine the caramels and 2T evaporated milk in a double boiler.
11. Cook, stirring continually, until caramels are melted.
12. Spoon 2 teaspoonfuls of caramel mixture into each muffin cup.
13. Bake for 8 minutes longer.
14. Invert cakes onto individual serving plates.
15. Stir remaining evaporated milk into remaining caramel mixture and serve with warm cakes.
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