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Title:   Hot Mexican Volcanoes

Nutrition facts

Serving Size 1 volcanoe
Amount per serving
Calories 232 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 6g 9%
  Saturated Fat 4g 20%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrates 46g 15%
  Dietary Fiber 1g
Protein 4g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.


Hot Mexican Volcanoes

1/4cup minus 1 tablespoon nonfat sweetened condensed milk
3/4cup reduced-fat chocolate chips
1(10.1-ounce) box reduced-fat devil's food cake mix
2tablespoons instant coffee granules
1teaspoon ground cinnamon
1tablespoon chili powder (not chili seasoning), or 1/8 teaspoon cayenne pepper
1cup water
1whole egg
3egg whites
3/4cup granulated sugar
15whole macadamia nuts
3/4cup confectioners' sugar
1 1/2tablespoons unsweetened cocoa powder
3/4teaspoon vanilla extract
3-4tablespoons nonfat milk

In a saucepan, combine condensed milk and chocolate chips and cook over low heat until chocolate melts. Transfer to a bowl. Refrigerate about 30 minutes.

Meanwhile, line a 15-cup muffin pan with foil-and-paper liners. In a large mixing bowl, combine cake mix, coffee, cinnamon and chili powder. Using an electric mixer on low speed, beat in water and whole egg. Then beat 2 minutes more at medium speed.

To make meringue, clean beaters thoroughly, then beat egg whites until foamy in a nonreactive bowl (not aluminum or plastic). Gradually beat in sugar until stiff and glossy.

Preheat oven to 350F. Wrap about 1 teaspoon of chilled chocolate mixture around each macadamia nut, shaping it into a ball. Set aside.

Fill muffin cups 2/3 full of cake batter. Spoon 1 heaping tablespoonful of meringue on top and smooth out evenly, making sure meringue extends all the way to paper liners and no batter is exposed. Place a chocolate ball in exact center of meringue; do not push in. Bake until a toothpick inserted in the side of a cupcake comes out clean, about 25-30 minutes.

Cool in pan on rack, then carefully loosen meringue with tip of sharp knife and remove cakes from pan. Place on wire racks set over waxed paper and cool completely.

In a small bowl, combine confectioners' sugar, cocoa powder, vanilla extract and enough milk to make a glaze of drizzling consistency. Spoon glaze on top of meringue, letting it drip down sides, and serve.

Serves: 15

Prep Time: 1 hour

Cook Time: 25-30 min.

Nutrition Score per serving:

% Fat23%
g Fat6 g; 4 g saturated
% Carbs71%
g Carbs46 g
% Protein6%
g Protein4 g
g Fiber1 g
mg Sodiumn/a
% Calciumn/a
g Calciumn/a

WW Points: 5
Cal: 232 ; Fat: 6 ; Fiber: 1

last edit by blozzom, 9/26/2006 11:54:30 AM

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Chocolate   Dessert   RECIPES  

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