Cherry Chocolate Chip Crinkle Cakes

Cherry Chocolate Chip Crinkle Cakes

We got such a terrific nostalgic response from perfecting and posting our recipe for Gumdrop Crinkle Cakes that we have been trying out new versions to share with you. These tender moist little cakes are terrific with just glace cherries but as the kids suggested. "Everything's better with chocolate chips" and I didn't argue. I shared these with a few co-workers and they absolutely raved about them. What a perfect lunchbox treat.

Makes 8 crinkle cakes 
 

Cream together

• 3/4 cups butter
• 1 cup sugar

Add, one at a time, beating well after each addition until light and fluffy:

• 2 eggs

Blend in:

• 1 tsp vanilla extract
• 3 tsp pure lemon extract

Sift together

• 1  ½ cups cake flour (or pastry flour)
• 1 ½ tsp baking powder

Fold dry ingredients into the creamed mixture alternately with

• ½ cup warm, undiluted evaporated milk

beginning and ending with the dry ingredients.

Fold in:

• 3/4 cup chopped candied (glace) cherries (or dried cherries)
• 2/3 cup chocolate chips

Bake in greased and floured mini loaf pans or in paper lined muffin tins. Bake at 325 degrees F for 25-30 minutes or until a toothpick inserted in the center comes out clean. Muffin sized cakes will take only about 15 to 20 minutes. Watch them carefully so they don't overbake.