Weekend Treats, No Tricks
Luscious, moist, dark chocolate cake intermingled with sweet creamy cheese baked together for an easy crowd pleasing treat! Who would not love this recipe? Most often call Black Bottom Cup Cakes, these great little cakes combine the best of a deep rich chocolate cake and a rich cheesecake into one little fabulous package. The one step technique of using a baked filling right in the batter filled cup leaves off the need for frosting and consequently saves you time. This recipe takes only a fraction more time than box cake, and is oh, so much better! Unique to this recipe is the use of baking soda and vinegar as the leavening. You remember the reaction that occurs when those two ingredients mix, and that is what happens inside this cake. The batter uses just one third cup oil and no eggs (!) which results in a cake structure that holds up to the heavy cream cheese filling.
I find this little cake is versatile. It can be elegant, baked in gold foil cups and dusted with a little confectioner’s sugar. It can be a great addition to a chocolate or dessert buffet, since it not only rates as a great dessert, but can be made well ahead and still remain fresh. For Halloween parties, if you add a couple of candy eyes to any part of the white filling AFTER they come out of the oven, you have both a tasty and ghoulish addition to your trick or treating fun. They are always a hit at bake sales and a welcome treat to a new neighbor or a sick friend.