It’s that time again, time for another Cake Slice Bakers event. I’m glad we are given choices each month because there are a lot of great sounding recipes in the cook book we use. This month I picked the Texas Chocolate Muffins recipe to try out. I know, you’re shocked that I picked something with chocolate. Well, it is me you know. They weren’t hard to make, so that was lucky for me. I made them on a day when I was having company for dinner and this was our dessert. Looking back, I wish I would have had some vanilla ice cream to go with them. Oh well, maybe another time.
The batter for this recipe is pretty thick, so I scooped it with a measuring cup. Also, you fill the cups to the top, so be sure to grease the pan really, really well. Even the parts of the pan that aren’t the cups. It’s no good when your batter sticks to the pan. Also, remove the muffins from the pan right away or they will stick. You will probably have to run a knife around the edge of each muffin.
- 1 cup sifted all purpose flour
- Pinch of salt
- 3 Tbsp unsweetened cocoa powder
- 8 ounces of unsalted butter (2 sticks)
- 2 ounces unsweetened chocolate
- 2 ounces semisweet chocolate
- 1½ cups sugar
- 4 eggs
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 7 ounces toasted pecans, broken into large pieces
- Adjust a rack one-third up from the bottom of the oven and preheat the oven to 350°.
- Line or grease a 12 cup muffin pan. Grease the whole pan very well.
- Sift together the flour, salt and cocoa and set aside.
- Place the butter and both chocolates in a heavy 2½ to 3 quart saucepan over moderately low heat, stirring frequently with a wooden spoon, until melted and smooth.
- Remove pan fromt he heat and stir in the sugar and eggs, mixing between each egg addition.
- Stir in the vanilla and almond extracts and then the dry ingredients.
- After the dry ingredients are moistened, stir briskly until smooth.
- Stir in the nuts.
- Fill each muffin cup to the top.
- Bake for 33 to 35 minutes, turning the pan in the oven after 15 minutes.
- Do not over bake.
- Remove the muffins from the oven.
- Remove the muffins from the pan right away and allow them to cool on a wire rack.
Most of the cakes I have looked at in this cook book, which is off on the side bar, have seemed fairly good. To be sure, the cake I made last month was really amazing. However, these are not my favorite. They aren’t horrible, they just aren’t something I will make again. They seemed dry to me and that isn’t good. I don’t like a dry cake or muffin.
Who are the Cake Slice Bakers? We are a group of bloggers who love to bake cakes. Each month we select one of four recipes from the year’s assigned cook book, make it and post it on the 20th of the month. This year’s cook book is Maida Heatter’s Cakes. (affiliate link) Check out the other cakes shown below.
2. Haleaka Cake P125
3. Blueberry Nut Loaf P178
4. Texas Chocolate Muffins P308