Submitted by Erika Hawthorne
*The Better Baker Mini Bowl pans were used
CAKE INGREDIENTS:
8 ounces White chocolate
4 tablespoons of unsalted butter
2/3 cup milk
1 ¼ light brown sugar
2 teaspoons vanilla extract
2 eggs sparated
2/3 cup sour cream
2 cups self rising flour
1 teaspoon baking powder
INSTRUCTIONS:
Preheat oven to 350F. Use Pam for baking grease mini bowl pans. (You can make one large pan by using a 9 inch spring form pan, and a greased pyrex bowl. Put the bowl in the batter AFTER filling, and weigh it down with ½ cup of pastry beans) Place chocolate, butter and milk in a saucepan. Stir over low heat until smooth. Remove from heat, beat in vanilla and sugar, then let cool slightly.
Separate eggs. Beat egg yolks with sour cream in a separate bowl. Then beat into the chocolate mixture. Sift in the flour and baking powder over the surface and fold in.
Beat the egg whites in a grease free bowl until stiff , fold into chocolate mixture.
Pour into pans and bake for 16 minutes, turning pans after 8 minutes. (for the large bowl bake for 30 mins, turning every 5.)
Let cool in pans, until cool enough to handle. Cut “muffin tops” off the mini pans, flat with tin. Turn out onto wire rack and let cool completely.
When cool, place in a pan with wax paper lining, and an air tight lid
Cheese Cake Filling:
I pouch unflavoured Gelatine
¼ cup heavy cream
¾ cup sugar
1 brick cream cheese (pkg)
1 cup sour cream
1 tsp vanilla
½ cup rum
¼ teaspoon mint extract
INSTRUCTIONS:
In small saucepan sprinkle gelatine over cream, let stand 1 minute.
Over low heat stir in sugar until dissolved. Remove from heat
Beat cream cheese until very smooth.
Beat in sour cream, gelatine mixture, rum, vanilla, and mint extract
Spoon into bowls ¾ full
Chill.
Lime Filling:
Cheat and use the Sherrif Key Lime Pie mix!
Add an extra ½ cup of lime juice and a ¼ cup lemon juice.
Fill bowls up and chill
Enjoy!