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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 10 |
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Best for snacks. Ingredients:
2 cups fine sugar |
1-3/4 cups cake flour |
3/4 cup cocoa powder |
1-1/2 teaspoons baking powder |
1-1/2 teaspoons baking soda |
1 teaspoon salt |
2 large eggs |
1 cup non fat milk |
1/2 cup vegetable oil (i use canola oil) |
2 teaspoons vanilla extract |
1 cup boiling water |
frosting |
1 stick (1/2 cup) butter or margarine |
2/3 cup cocoa powder |
3 cups powdered sugar |
1/3 cup non fat milk |
1 teaspoon vanilla extract |
Directions:
1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely.
2. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely
4. FOR THE FROSTING:
5. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla
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