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Cocoa Walnut Mini-Cakes

1 C Non-Hydrogenated Vegetable Shortening
2 Large Eggs, lightly beaten
1 C Brown Sugar
1/2 C Milk
1 1/2 C Cake Flour
1/4 C Non Dutch-Processed Cocoa Powder
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Ground Ginger Root
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder

1 12oz Package Dark Chocolate Chips or Chunks
1/2 - 3/4 C C rough chopped walnuts
2-3 C Oats

SPECIAL TOOLS: #24 (1.75 oz) Ice Cream Scoop
        -- A mechanical scoop with a release works best.


Yield -  2 Dozen Cookies

Preheat oven to 350f
Blend smooth shortening, eggs, sugar.  Add milk and stir until evenly mixed.  Sift together flour, cocoa, spices, salt, baking soda, baking powder and add to wet ingredients and blend thoroughly with a wooden spoon.  Add walnuts and chocolate chips followed by oats, stirring between.  Place even scoops on a parchment lined cookie sheet and bake 12-16 minutes until the edges just begin to brown.  Cool on parchment liner on the counter or wire rack.
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