from Rachael Lundeberg
1 pkg. chocolate cake mix with pudding in the mix
2 eggs
1/4 c. oil
1 can raspberry topping
1/2 c. semi-sweet mini chocolate chips
2 oz. white chocolate, melted
In a large bowl, combine cake mix, eggs and oil (dough will be stiff). Grease bottom and sides of pan (or use paper liners in a muffin pan). Roll about 2 tsp. of dough into a ball and press into the bottom of each mini tart pan. Top each chocolate cup with 1/2 tsp. mini chocolate chips, then 1 tsp. raspberry topping. Bake at 350 degrees for 12-15 minutes. Cool completely on baking rack. If using paper liners, carefully remove from each tart when completely cooled. Spoon melted white chocolate into a pastry bag and drizzle over each tart. When set, arrange tarts on a serving platter.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment