**** This is a four star recipe from Mom!
1
C butter
1
C Xylitol
¼
tsp salt
6 lrg
eggs
2/3
C flour
¾
C rich dark cocoa
Preheat the oven to 400
degrees. Generously butter a standard
muffin tin. Dust with Xylitol, and tap
out excess. Set aside. In the bowl of your stand-type mixer and with
the paddle attachment, cream the 1 C butter, 1 C Xylitol, and salt together.
Add the eggs one at a time, beating
after each. Add the flour and cocoa and
beat until just combined. Divide the
batter evenly among prepared muffin cups. Bake just until the tops of the cakes no
longer jiggle when the pan is slightly shaken, 8-9 mins. Remove from oven and let the pan stand for
three minutes. To remove the cakes, place a cutting board over the top of the
pan with the cakes. Grasping the edges of the pan and cutting board together,
invert the pan, hold the inverted pan atop the cutting board, and drop the pan
and cutting board from a height of six to eight inches. The cakes will pop
loose onto the cutting board. Serve with
ice cream or whipped cream. Yields 12
servings.
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