Cakes:

Fudgies

Comment on this recipe

My Christmas baking list has narrowed down to only this (I make 150!) Gene Oliver (yes, the baseball player from Rock Island) expects these in his hands every Christmas. He is also my former brother-in-law and still is a friend. At my church and the Princeton Lions Club I am known as the "Cupcake" Lady. I make that curly-Q in the colors of the seasons or for birthday parties, whatever the birthday person wants. Fun! Oh yes! This is from your newspaper many, many years ago.

Ingredients

1 package (18.25 ounces) devil's food cake mix
Creamy vanilla filling, recipe follows
Chocolate glaze, recipe follows
Creamy vanilla filling:
6 tablespoons vegetable shortening
1 egg white
1/2 teaspoon vanilla
1-1/2 cups confectioners' sugar
Chocolate glaze:
4 squares unsweetened chocolate
8 teaspoons vegetable shortening
4 cups confectioners' sugar
1/2 cup water

Instructions

Prepare cake mix according to directions on package. Bake in paper lined cupcake pans; cool. Prepare filling by beating together shortening, egg white, vanilla and 1/2 cup of the confectioners' sugar until blended. Beat in remaining sugar until thick. Prepare glaze by melting chocolate and shortening in a medium-sized bowl over simmering water in a saucepan. Remove from heat; beat in confectioners' sugar and water with a wire whisk to make a smooth mixture. Keep warm over simmering water. To assemble cupcakes: Remove paper liners from cooled cupcakes. With sharp knife, cut off 1/8-inch slice from bottom of cupcake; reserve. Cut a cone shape piece from bottom, 1/8 inch from sides and almost to the top of the cupcake. Fill with about 2 teaspoons of creamy vanilla filling; press reserved slice back onto cupcake. Repeat with remaining cupcakes. Place filled cupcakes top down on wire rack set over a piece of waxed paper. Coat with chocolate glaze. Let set. Garnish with remaining cream filling and a walnut, if desired.

Harry and Kitty Walker
Princeton, Iowa