Directions:
Preheat oven to 375F. Beat butter until creamy. Add sugar and continue to beat until light and very fluffy. Add eggs one at a time, again beating well each time.
Combine cocoa, flour, baking powder and salt. Mix dry ingredients then add to egg mixture. Add milk. Beat until smooth. Add vanilla and beat well.
Transfer resulting batter to greased, floured muffin tins. Each cup should be about 2/3 full. Bake 20 minutes until toothpick comes out clean.
Remove from tins and cool on wire racks.

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Directions:
Combine ingredients in a sauce pan and simmer until thickened. Stir constantly,preferably with a wooden spoon,until you see the saucepan while stirring(4-5 hours).(?) Add egg yolks and cook 2 or 3 minutes longer. Remove cinnamon stick. Let cool. This recipe must be watched constantly.

NOTE;There is a shortcut for preparing arequipe. Put a can of sweetened condensed milk in a pot of boiling water. The water should fully cover the can which must not be opened. Boil it for about 5 hours,adding water constantly to compensate for evaporation. Let it cool down 30 minutes before opening the can and you’ll get a pretty good arequipe

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