One Bowl Chocolate Cake/Cupcakes ★★★★ Cake, Dessert prep 15 mins ∙ cook 25 mins ∙ makes 30 cupcakes, or 2 8-inch cakes ∙ difficulty Easy ∙ source Martha Stewart's Baking Handbook INGREDIENTS
2.5 cups all-purpose flour 1.25 cups cocoa powder 2.5 cups sugar 2.5 teaspoons baking soda 1.25 teaspoons baking powder 1.25 teaspoons salt 2 large eggs 1 large egg yolk 1.25 cups milk 0.5 cups, plus 2 tablespoons, vegetable oil 1.25 teaspoons vanilla 1.25 cups water, partially replace with prepared coffee (coffee substitution optional) DIRECTIONS 1. Preheat the oven to 350 degrees F. Line two muffin tins with paper liners, or grease two 8-inch cake pans. 2. In a mixer, combine dry ingredients and sift together. 3. Add wet ingredients and beat on low speed until smooth and combined, about 3 minutes. Scrape sides of bowl as needed. 4. Put batter in pans. For cupcakes, fill 2/3 full (about 2 small cookie scoops); for cakes, divide evenly among the pans. Bake until cakes test clean, 20-25 minutes (start with 20) for cupcakes, 40-45 minutes for cakes.. Let cool in pans 2-3 minutes before removing to wire racks. NOTES Cake is moist and good. My only complaint is that it tends to have a thick crust. Sent from Paprika Recipe Manager Sent from my iPhone _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
