Recipe of the Week: French Cup Cakes

1 cup butter
2 cups powdered sugar
3 eggs, separated
3 squares chocolate, melted
1 teaspoon vanilla
1/2 cup chopped nuts
graham cracker crumbs

Beat egg whites, set aside. Cream butter, sugar, egg yolks, vanilla. Add melted chocolate, beat well. Fold in egg whites and nuts. Put about one teaspoon graham cracker crumbs in each of 12 baking cups. Spoon in mixture. Tope with more crumbs. Chill 8 to 12 hours. (It also freezes well). Serve with whipped cream and cherries. Yield: 12 cup cakes.

Recipe by Rose Bialy of Alexandria, Louisiana
Recipe included in the cookbook, From the Sugar Bowl: A Collection of Cajun Recipes From Louisiana Sugar Families and Their Friends