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Pasteles De Cacao - Cocoa Cakes
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Small cocoa cakes from Colombia, South America.


Serves/Makes:16 cakes

  • 1-1/2 cups (350 ml) flour
  • 1 cup (225 ml) sugar
  • 3/4 cup (175 ml) cocoa
  • 2/3 cup (150 ml) milk
  • 1/2 cup (125 ml) butter
  • 3 tsp (15 ml) baking powder
  • 1 tsp (5 ml) vanilla
  • pinch of salt
  • 3 eggs
  • Put butter in mixing bowl and beat until creamy.
  • Add in the sugar, gradually beating until the butter-sugar mixture is fluffy and light.
  • Add in the eggs, one at a time, beat well after each egg is added.
  • Sift the flour, cocoa, salt, and baking powder together.
  • Add in the dry ingredients alternately with the milk.
  • Beat just until the flour is mixed in thoroughly.
  • Add in the vanilla and beat until mixed in.
  • Spoon the cupcake batter into a buttered and floured muffin pan, filling each muffin cup 2/3 full.
  • Bake for 20 minutes in a 375 degree (200 C.) oven or until a toothpick or knife comes out clean.
  • Remove muffin cakes from the muffin pan and place on wire racks to cool.
  • The muffin cakes can be serve warm or cold.
This recipe is from Colombia, South America.

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