br>Sift flour and 1 cup sugar together three times.
Prepare cake batter according to box directions. Set aside. Stir cream cheese, sugar and egg together then stir in chocolate morsels and coconut. Spoon cake batter evenly into 24 paper lined muffin cups, filling each cup 1/2 full. Drop cream cheese mixture by rounded teaspoons full evenly into the center of each cup cake. Bake at 350 degrees for 19 to 22 minutes or until tooth pick inserted in center of cup cake comes out clean. Cool cup cakes in pan or wire rack for 15 minutes. Makes 2 dozen.
nd flour 12 mini bundt cake wells.
Prepare cake mix according to
2 minutes or until the cake springs back when lightly touched
eluxe Mini-Muffin Pan with nonstick cooking spray. For cups, combine cake
oiler. Grease a 24-well mini-Bundt cake pan. Whisk the butter
o 350 degrees.
Grease mini bundt cake pan with nonstick cooking
Heat oven to 350 degrees F.
Spray mini muffin tins with cooking spray.
In very large bowl, mix all ingredients together.
You may also divide ingredients EVENLY and mix in two seperate large bowls.
Using a pastry bag, fill mini muffin tins (recipes makes approx. 96 mini quiches; recipe halves very easy) almost full with quiche mixture.
Bake for approximately 30 minutes.
You may serve these at once, or freeze for later use.
If frozen, they can easily be reheated in a microwave for 1-2 mins, serving immediately.
/4 cup granulated sugar
nd flour the cake molds of a mini Bundt cake pan. In a
inutes.
Mix in the mini chocolate chips on low. Then
wl;.
add 3/4 cup milk and 1 1/
For the Cake: Set oven rack in middle
rease the wells of the mini tea cake pan and dust with
wo 8- or 9-inch cake pans and cover pan bottoms
aking mixture into each muffin cup. Top with about 1/4
b>mini-cupcake pans with paper liners.
In large bowl, combine cake
nd vanilla.
Transfer 1 cup warm chocolate mixture to small
tated on the box of cake mix.
The Pineapple and
gg yolks and 1/4 cup sugar until fluffy. In a