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Chocolate Gems

Yield 2 dozen


  • 1/2 cup butter or margarine, softened
  • 1 cup sugar
  • 2 eggs, separated
  • 1/4 cup boiling water
  • 2 tablespoons cocoa
  • 1/4 teaspoon baking soda
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup milk
  • Rum Glaze

How to Make It

  1. Cream butter; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition.

  2. Combine boiling water and cocoa; stir until cocoa dissolves. Let stand 5 minutes. Stir in soda. Add cocoa mixture to creamed mixture, beating well.

  3. Sift together flour, baking powder, salt, and spices; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat egg whites (at room temperature) until stiff peaks form; fold into creamed mixture.

  4. Spoon into well-greased muffin pans, filling half full. Bake at 350° for 15 to 20 minutes. Remove from muffin pans; spoon glaze over tops.

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