Source: The Good Housekeeping Illustrated Cookbook, Reader's Digest Edition
The recipe is for Chocolate Cupcakes, however, I bake this like a regular cake in a 11x13 inch pan for about 10 to 15 minutes longer than the cupcakes. I don't frost my cakes and this one is very moist.
2 cups cake flour (or AP flour minus 2 TBS)
1 3/4 cups sugar
3/4 cup cocoa
1 1/4 cup milk
3/4 cup shortening
3 eggs
1 1/4 teas baking soda
1 teas salt
1 teas vanilla
1/2 teas double acting baking powder
Preheat oven to 350 degree Fahrenheit. If making cupcakes, line a muffin tin with paper liners. If baking in a 11x13 pan, spray with vegetable cooking spray and dust with cocoa powder.
In a large bowl, measure all ingredients. With a mixer on low, beat until well mixed. At high speed, beat 5 minutes. Do not miss this step, the beating for 5 minutes makes the cake very fluffy. Scrap the bowl occasionally.
Spoon into either the muffin tin with papers or the 11x13 pan. Bake: cupcakes 20 minutes, cake pan 30 to 40 minutes. Cake is done when a knife comes out clean when poked in the center.
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