1 box chocolate fudge cake mix ½ cup chopped pecans 1 ½ cups melted butter 1 pkg cream cheese (8 ounce) 2 tbsp sugar ¼ cup Kahlua or Tia Maria 3 tbsp brewed dark roast coffee ¾ cup half and half Grease 24 muffin pans or line with muffin paper
Preheat oven to 300 degrees Measure 1 cup of cake mix and set aside
Combine remaining cake mix, pecans and butter in mixing bowl Blend until entire mixture is moist and crumbly Press into bottom and sides of muffin tins
Combine cream cheese, sugar, Kahlua or Tia Maria, and coffee, Add in remainder of cake mix and egg, mix until smooth slowly mix in half and half, mixing well Divide mixture among muffin tins Bake 45-55 minutes Let cool, then place in refridgerator to allow crusts to set firm (2-4 hours)
Preheat oven to 300 degrees Measure 1 cup of cake mix and set aside
Combine remaining cake mix, pecans and butter in mixing bowl Blend until entire mixture is moist and crumbly Press into bottom and sides of muffin tins
Combine cream cheese, sugar, Kahlua or Tia Maria, and coffee, Add in remainder of cake mix and egg, mix until smooth slowly mix in half and half, mixing well Divide mixture among muffin tins Bake 45-55 minutes Let cool, then place in refridgerator to allow crusts to set firm (2-4 hours)
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