I can’t believe how easy these holiday treats are to make!
Check out what my pals from Peanut Butter and Peppers had to say about this great recipe:
These cakes would be perfect served at your next holiday party or simply to pack in your lunch. You can cut them into bites like I did or you can cut them into 16 slices and make like a brownie. No matter how you do it, they will be perfect. Oh for an added touch I dusted on a little bit of powdered sugar to give it a dainty look. But these cakes are not dainty they are pretty sturdy, yet very light to eat! I love that! I don’t like when you make things and there so delicate they fall apart!!
These little cake bites are so dainty and delicious.
Ingredients
½ cup butter
2 oz. white baking chocolate
⅓ cup Domino sugar
2 eggs or egg substitute
1 tsp. McCormick vanilla extract
1 cup Gold Medal all purpose flour
½ tsp. baking powder
1 dash Morton salt
⅓ cup Stonewall Sugar Plum Jam
1 tbsp powdered sugar (optional)
Instructions:
In a medium sauce pan add butter and white chocolate, over low heat, stir until butter and chocolate are melted. Set aside to cool.
Preheat oven to 350 degrees
Line a 8 x 8 brownie pan or loaf pan with aluminum foil and spray with cooking spray; set aside
Once chocolate mixture is cooled, with a wooden spoon, stir in sugar, mix until combined. Beat in 1 egg at a time and then add vanilla extract. Mix until combined.
Stir in flour, baking powder and salt, mix until just combined, do not over mix. Pour into prepared pan.
Drop a few dollops of jam into batter, (if jam is to thick, slightly heat in the microwave for about 10 seconds) and swirl with a butter knife.
Place in oven and bake for 30 – 35 minutes, until cake is set and when you insert a toothpick it comes out clean.
Let cake cool in pan. Carefully lift the cake out of the pan and cut into 16 slices. Sprinkle with powdered sugar before serving.
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Quick Tip: Cut into tiny squares and serve on a holiday platter.
Thank you Peanut Butter And Peppers for this wonderful recipe.