Monday, March 30, 2009

Black Forest Muffin Cakes

Black Forest Muffin Cakes

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
1.    Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
2.    In medium bowl, stir muffin mix, pie filling and egg until blended (batter will be very moist). Divide batter among muffin cups.
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.
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.
Make the Most of This Recipe
Did You Know?
Black Forest is the area in Germany where chocolate cake and cherries were first combined in the classic Black Forest dessert.
Nutrition Information:
1 Serving: Calories 250 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 20mg; Sodium 220mg; Total Carbohydrate 43g (Dietary Fiber 0g, Sugars 32g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 20%; Iron 10% Exchanges: 1/2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Source:  Betty Crocker

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