I just wanted to share with this delicious recipe with you. It’s one of my favorite chocolate cupcake recipe and it also make a rich great cake. This recipe can also be used to make (2) 9 inch cakes or 1 13 x 9 x 2-inch cake. Recipe is adapted from Hershey Food Corporation.
3/4 c. butter 1 1/4 t. baking soda
1 2/3 c. sugar 1/4 t. baking powder
3 eggs 1 t. salt
1 t. vanilla 1 1/3 c. water, room temperature
2 c. flour
1. Heat 350 F. Fill standard muffin pans with paper-lined baking cups.
2. In a mixing bowl beat together butter, sugar, eggs, and vanilla. Beat on high for 3 minutes. Combine the flour, baking powder, baking soda, and salt; alternate with the water to the creamed mixture ( starting with flour and ending in flour mixture).
3. Pour in lined baking cups, bake for 20-25 minutes. Place on baking rack for 5 minutes,remove, from muffin pan, continue cooling.
Cake- Grease and flour 2 9-inch baking pans or 1 13 x 9 x 2-inch baking pan. Bake for 30-35 minutes or until cake tester or toothpick comes out clean.
Look for the chocolate buttercream recipe in icing and Frosting section.