Veggie Life, Summer, 2001: Emily's Mud Cakes

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* Exported from MasterCook *

 

EMILY'S MUD CAKES

 

Recipe By :Ann Joyce McConachie

Serving Size : 0 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup margarine or butter

1 cup honey

2 large eggs

1/4 cup chunky peanut butter -- preferably unsalted

1 teaspoon vanilla

3/4 cup brown rice flour

1/2 cup carob powder

1/2 teaspoon baking powder

1/4 teaspoon salt

Paper muffin liners

Frosting

1/2 cup sweetened carob chips

2 teaspoons margarine or butter

1/2 teaspoon vanilla

Topping

1/4 cup chopped walnuts -- (1/4 to 1/2)

1/2 cup puffed brown rice cereal

12 candy " worms " (optional -- vegetarian such as

an assortment of colored and flavored

licorice ropes, laces, and straws that do

not contain gelatin.)

 

I. Preheat oven to 350°. Line 12 muffin cups with paper liners.

2. In a food processor, combine margarine or butter, honey, eggs,

peanut butter, and vanilla. Process until smooth. Set aside

3. In a mixing bowl, whisk together flour, carob, baking powder,

and salt. Make a well in the dry ingredients and pour wet mixture

into it. Stir just until all ingredients are moistened.

4. Scoop or spoon batter into muffin cups. Bake 20 to 30 min-

utes, until a toothpick inserted in the center comes out clean.

Cool cakes before decorating.

5. In a small bowl, stir together nuts and cereal.

6. To make frosting: In a small saucepan over very low heat, melt

carob chips and margarine or butter. Stir in vanilla.

7. Spread mixture onto cooled cakes and sprinkle with nut mixture. Using a

skewer, make a hole in the top of each cake and insert a candy worm, if desired.

Lacto/Ovo

 

Source:

" Veggie Life, Summer, 2001 "

Yield:

" 12 cupcakes "

 

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Per Serving (excluding unknown items): 2181 Calories; 62g Fat (24.3% calories

from fat); 44g Protein; 391g Carbohydrate; 12g Dietary Fiber; 374mg Cholesterol;

1224mg Sodium. Exchanges: 7 Grain(Starch); 4 1/2 Lean Meat; 10 Fat; 18 1/2

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0