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Hello Everyone,

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

2/3. cocoa

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.

NOTE:

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.

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