Diane Nemitz  is the First Place winner of the 
                     Mother's Day Recipe Contest. Congratulations!

                Raspberry Truffle Cakes

                                        
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My mother's garden had a big raspberry patch, and when we picked them we always ate so many that the amount we brought into the house never amounted to much. But there was usually at least one cupful to make cakes with. This recipe reminds me of raspberry picking at Mom's.

Ingredients 

1/4 cup sugar
1/2 cup butter, softened
2 eggs
1/4 cup evaporated milk
1 teaspoon vanilla
1 cup flour
1 cup fresh raspberries
10 Guyaux chocolate truffles
Powdered sugar

Instructions

1. Preheat oven to 350 degrees.
2. Grease 10 muffin cups.
3. Beat sugar and butter in large mixing bowl until combined.
4. Add eggs, evaporated milk, and vanilla. Beat until blended.
5. Stir in flour.
6. Gently fold in raspberries by hand.
7. Drop a heaping tablespoon into each muffin cup.
8. Place one truffle in each, pressing down slightly.
9. Cover with remaining batter.
10. Bake for 20-25 minutes or until cakes are golden brown and tops are set.
11. Cool in pan on a rack for 10 minutes.
12. Run knife around edges to loosen.
13. Place on serving dish and sprinkle with powered sugar. Serve warm.

Recipe Credit: Diane Nemitz

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