Makes 12 muffin sized cakes

Ingredients:

Dry:

2 C cake flour
2 t baking powder
1/t baking soda
½ t salt
4 T unsweetened cocoa powder
¼ t ground ginger
1 C pecans chopped

Wet:

1 large egg
4 T canola oil
¼ C strong brewed coffee, cooled
1 C 2% milk
1 t vanilla
Butter to grease muffin tins

Method:

• ​In one bowl add the dry ingredients. Blend well with a fork until everything is incorporated. In another bowl, add all the wet ingredients and whisk until very well blended. Make a well in the middle of the dry ingredients and pour in the wet. Using a spatula, fold and mix all together just until blended. Don’t over-stir.
• Butter the insides of a standard, 12 count muffin tin and then drop about 1 T of the chopped pecans into the bottom. (You can also sprinkle the pecans on top of the batter.) Now, divide the batter evenly by pouring into the muffin tins. Place in a preheated 375 degree F oven and bake for maximum of 15-18 minutes.
• Remove, let cool for about 5 minutes, take cakes out of tins and serve with your favorite fruit or chocolate sauce and a small sized milkshake.