Cream Cheese - Chocolate Chip Filled Cupcakes

CREAM CHEESE - CHOCOLATE CHIP FILLED CUPCAKES

1 (2 layer) pkg. chocolate cake mix 1 (8 oz.) pkg. cream cheese 1 egg 1 tsp. vanilla 1/2 c. sugar 1 c. chocolate chips Prepare cake mix as directed. Mix together cream cheese, egg, vanilla, and sugar. Add chocolate chips to cream cheese filling. Line 24 cupcake tins with paper liners. Place about 1 large tablespoon of cake batter into each liner. Then place 1 teaspoon of filling into each liner. Top with more cake batter. Bake at 375 degrees for about 25 minutes.

Los Angeles City School Old-Fashioned Crumb Cake

Recipe taken from the L.A. Times Food Section

2 1/2 cups flour

1 cup brown sugar

1 cup granulated sugar, packed

1 teaspoon salt

1 teaspoon nutmeg

3/4 cup oil

2 teaspoons cinnamon

1 teaspoon baking soda

1 egg

1 cup buttermilk

Combine flour, brown sugar, granulated sugar, salt, nutmeg and oil. Remove 1/2 cup of mixture from bowl, add 1 teaspoon cinnamon and set aside for topping. Combine remaining 1 teaspoon cinnamon, baking soda, egg and buttermilk and blend well. Add to flour mixture. Do not over-mix. Spoon batter into greased 13x9-inch baking pan. Sprinkle with 1/2 cup reserved topping. Bake at 375 degrees 30 to 40 minutes.

8 to 10 servings. Each of 10 servings: 398 calories; 273 mg sodium; 22 mg cholesterol; 18 grams fat; 57 grams carbohydrates; 4 grams protein; 0.08 gram fiber.

Dutch Apple Cake with Cider Sauce

Cake:
1/3 cup butter, room temperature
1 cup sugar
1 egg
1 tsp. vanilla
1½ tsp. baking powder
½ tsp. salt
1¼ cups all-purpose flour
¾ cup milk
3 apples, cored, peeled and sliced thin (Golden Delicious, Jonathon, Jonagold, or Gala work well)
cinnamon and sugar

Cider Sauce:
2 Tbsp. cornstarch
2/3 cup sugar
¼ teaspoon salt
2 cups cider
1 tsp. vanilla
1 Tbsp. butter

Directions:
1. For the cake: Preheat oven to 350º F. Grease an 8x8x2-inch square-baking pan.

2. With an electric mixer, beat the butter and sugar until fluffy, about two minutes.

3. Add the egg and vanilla and continue to beat another two minutes.

4. With the mixer on low speed, add the baking powder and salt.

5. Slowly add the flour alternating with the milk and ending with the flour.

6. Pour batter into the prepared pan.

7. Place apples in an overlapping fashion in three or four rows on top of batter. Sprinkle with cinnamon and sugar.

8. Bake for 35-40 minutes or until toothpick inserted in center of cake comes out clean.

9. For the Cider Sauce: Stir together the cornstarch, sugar, and salt in a medium saucepan.

10. Stir in the cider. Cook until mixture comes to a boil.

11. Remove from the heat and add the vanilla and butter. Serve warm over cake slices.

Rainbow Cupcakes

Ingredients:
1 box Betty Crocker Super Moist white cake mix
1 can Betty Crocker whipped fluffy white icing
24 cupcake wrappers
1 water, vegetable oil, & eggs called for on box
3 drops each red, orange, yellow, green, blue and purple food coloring
12 quart size freezer bags
1/4 cup each red, orange, yellow, green, blue and purple candy melts
1 wax paper

Directions:
Preheat oven to 350 degrees. In a large bowl, combine cake mix, eggs, oil and water. Mix well.

Divide batter into six quart freezer bags. Add 3 drops of food coloring into each bag so you have a bag of each color. Seal and squeeze bag to combine.

Cut a corner off each bag and pipe out about 2 tsp. of each color into muffin tins lined with cupcake wrappers.

Bake at 350 degrees for 18-22 minutes, until done.

While cupcakes are baking, melt each color of candy melts in the microwave for 30 seconds at a time, stirring after each interval, until smooth.

Spoon each color candy melt into a quart freezer bag, snip of an end, and use to draw "rainbows" onto wax paper. Let set completely.

When cupcakes are cooled, frost with Betty Crocker fluffy white icing. Peel rainbows off wax paper and place on top to garnish.

Pumpkin Cake

3 cups flour
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
2 cups canned pumpkin
1 cup white sugar
4 eggs

Directions:
1. Mix dry ingredients into a bowl.
2. Add pumpkin and eggs.
3. Add to pan and bake at 350 degrees for 50 minutes.