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How to make it

  • 1. Position a rack in the center of the oven and preheat to 375 degrees
  • F. Line twelve 2 1/2-inch muffin cups with paper liners.
  • Place cocoa in a small bowl and stir in 1/2 cup very hot tap water to
  • dissolve.
  • 2. In a large bowl combine the melted butter and sugar; beat with an
  • electric mixer until blended. Add the egg and beat until light, 1 to 2
  • minutes. Add the cocoa mixture and beat until smooth. In a small bowl stir
  • together the sour cream and baking soda. Stir this mixture into the
  • butter-sugar mixture. Add the flour and vanilla; beat quickly, just until
  • evenly blended. With a spoon stir in the coconut. Spoon the batter into the
  • muffin cups, dividing it evenly among them; they will be about
  • three-quarters full. Bake about 20 minutes, until the tops spring back when
  • lightly touched and a toothpick inserted in the center comes out clean.
  • Remove the tea cakes from the pan and cool slightly on a rack while you
  • prepare the glaze.
  • 3. 4. Spread about 2 teaspoons of the chocolate glaze on each of the warm
  • tea cakes and let cool thoroughly. Chocolate Glaze: Makes 1/2 cup Drizzle
  • this simple and tasty glaze over the afternoon tea cakes or over any cake
  • that's been frosted with seven-minute caramel frosting. 1. In a small
  • saucepan combine the butter with 2 tablespoons water. Place over low heat,
  • add the chocolate, and stir until the chocolate melts and the mixture
  • thickens slightly; remove from the heat. 2. In a small bowl combine the
  • confectioner's sugar and cinnamon; stir in the chocolate mixture and the
  • vanilla to make a smooth glaze.

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