Chesscakes Good Recipes
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| Chesscakes |
"These delectable treats - a cross among a cupcake and pie - were a Christmas way of life in my family so long as I can recall. Try making them in miniature muffin tins for an office celebration or potluck - you may be a hit, I promise! Frost with your preferred buttercream frosting and beautify with coloured sugar, halved maraschino cherries, chopped nuts, and so on."
Ingredients :
- 1 (18.25 ounce) bundle white cake blend
- 2 (nine inch) unbaked pie crusts
- 1 (10 ounce) jar raspberry preserves
Instructions :
| Prep : 20M | Cook : 24M | Ready in : 1H |
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- Preheat oven to 350 tiers F (175 stages C). You will want two un-greased, 12-cup muffin tins for this recipe. (You can also want to spray tops of muffin pans with nonstick cooking spray so cake does no longer stick).
- Prepare cake blend in line with bundle instructions; set aside. Roll out pastry dough to 18 inch thickness. Using a floured, spherical cookie cutter this is barely larger than the muffin cups, cut 24 circles of dough. Place one dough circle in each muffin cup, urgent dough lightly into bottom and facets. Dough need to come about midway up the edges of each muffin cup.
- Place a rounded tablespoon of raspberry jam into every pastry-covered cup. Pour organized cake batter into every cup over jam and pastry, filling simply to the top of each cup.
- Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted into the cake comes out clean. Let cool in short in pans, then loosen with knife and put off desserts to cord rack to cool absolutely.
Notes :
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