The surprise is a chocolate egg baked inside the cupcake! Yum! These cupcakes are so pretty, especially when you ice them with pastel colors for Easter or Spring. I got this from an old Woman's World magazine.
I am a certified - card carrying CHOCOHALIC!! I saw this cake in a Gourmet magazine and had to make it! Once I did and others tried it, it became an often requested cake for get togethers. The taste of the cake gets deeper over time, so I suggest making it a day ahead of time. The Brown Sugar Buttercream Frosting I make with this cake is the same way....better with time. This recipe makes GREAT cupcakes also...I've tried LOL!
This wonderful and easy recipe was given to me by a friend. It can become a completely different cake each time you make it, by using different flavors of cake mix & pudding. cooking time includes refrigeration time.
When I first saw this recipe (on the label of a white vinegar bottle - where else?), I thought "Vinegar in a dessert? This must be a joke!) So I made the recipe, just for the heck of it, and found it surprizingly yummy!
Kellerkuchen is a reminiscence of childhood. As a child I loved this "layered-cocoa-butter cookie-cake". My aunt Ulla has rediscovered this recipe and adapted it a little bit. I still love this easy to make and inexpensive sweet treat.
This is my mother's recipe from when we were kids, and the first recipe I prepared solo as a child. My mother's old cookbook still bears the traces of a cooking mishap. I had a little problem with the hot water and a metal bowl. Needless to say, don't pick up a metal bowl with boiling water in it -- it's HOT. Icing the cake while slightly warm is essential, the icing goes on much easier and forms a nice glaze. It's very moist cross between a bar and a cake.
This has replaced our family Christmas cake it is so good. You can easily add or change flavour to suit yourselves. Suggestions: trying adding rum essence; add a handful of nuts and glace cherries at Xmas; or add small amount of chocolate chips. Requires overnight soaking. Freezes well. (Australian measurements used)
These comments are from their cookbook:
"At Magnolia we decided to make our cake not quite a traditional yellow cake or a traditional sponge cake, given the use of whole eggs in our recipe. We're sure you'll agree this recipe is moist, delicious and makes a beautiful layer cake or cupcakes for birthdays or any celebration. Frost with pink buttercream icing and lots of colored sprinkles as we do, and feel as though you're at your seventh birthday party all over again!"