Vanilla chocolate muffins

Ingredients for 1 servings:

• 150 g margarine
• 50 g butter
• 200 g sugar in which a vanilla pod was stored
• 1 tsp salt
• 5 drops butter-vanilla flavoring
• 4 eggs
• 200 g flour
• 2 tsp, leveled baking powder
• 200 g chocolate
• 1 tbsp rum
• 2 tbsp cocoa powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

is very suitable for “cake in a glass” and also for a round sponge cake

Bring the butter and margarine to room temperature. Mix the flour and baking powder. Beat the eggs one at a time. Cut the chocolate into raisin-sized pieces. Beat the margarine and butter with the sugar, salt, and butter-vanilla flavoring until fluffy and creamy. Add one tablespoon of the flour-baking powder mixture and one egg and mix well. Continue stirring in the flour and individual eggs, one tablespoon at a time. Pour half of this batter into greased pans and make a well in the center. Mix the remaining batter with the cocoa powder, rum, and chocolate pieces. Using two tablespoons, fill the heavier mixture into the well in the center of the light batter. Bake at 170 degrees Celsius (350 degrees Fahrenheit) for muffins for 20 minutes and a regular cake for 30 to 40 minutes. When a wooden skewer inserted into the batter comes out clean, it’s done. Remove from the oven and let stand for five minutes, then turn out. For “cake in a jar,” you use tumbler jars, which don’t narrow at the top, and fill them with batter in the same way as described above. Bake them without lids (jam jar-sized jars) for 20 minutes, larger ones accordingly longer. After baking, twist off the lid or, in the case of preserving jars, insert the rubber ring, put the lid on, and clamp it shut. This heavenly vanilla sponge cake with a chocolate heart will keep in a jar for half a year.