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Viagra CupCakes
 
1/2 cup water
6 ounces Baker's Sweet Chocolate, chopped
2 1/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 cups sugar
2 sticks unsalted butter, room temperature
4 large eggs, separated
2 teaspoons vanilla extract
1 cup buttermilk
1 package vanilla pudding mix
    Frosting:
1 cup milk
1 cup butter or shortening
1 teaspoon vanilla
5 tablespoons flour
1/2 cup white sugar
    blue food coloring
1   tube white decorator icing

 

       

To make cake:
Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Bring water to simmer in small saucepan. Reduce heat to low. Add chopped chocolate; whisk until smooth. Cool.

Sift flour, baking soda and salt into medium bowl. Beat sugar and butter in large bowl until blended. Beat in yolks 1 at a time. Add in chocolate mixture and vanilla and blend. Beat in dry ingredients alternately with buttermilk. In another large bowl, use clean, dry beaters to whip egg whites until stiff but not dry. Fold into batter in 2 additions. Pour batter into prepared dish. Bake at 350 until tester inserted into center comes out clean, about 1 hour. Cool cake completely in pan on rack.

Cut cooled cake into diamond shapes, about 3 by 5 inches. Remove from pan and use a pastry tube to fill each cake with pudding, prepared according to package directions and chilled. Use about 3-4 tablespoons of filling for each individual cake.

 Ice with prepared frosting. Apply a base layer to stabilize crumbs, then cover with finishing layer, smoothing over. Use white icing to decorate with appropriate pharmaceutical markings.

To make frosting:
Heat milk on medium low heat then whisk in flour till smooth. Cook until it forms a thick paste and let cool. Cream together butter or shortening, sugar and vanilla. Beat until fluffy. Add the cooled paste and beat at a high speed until frosting is smooth and fluffy like whipped cream. Add several drops blue food coloring until frosting is the right shade.

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