(by Shirley McNevich)
2 1/2 cups flour
1/2 cup Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
2 sticks butter (softened)
2 cups white sugar
4 eggs
1 cup Breakstone's sour cream
1/2 cup milk
1oz. red food coloring
2 tsp. vanilla
In a mixer add butter and white sugar--beat. Add eggs--beat. Add baking soda and salt--beat. Add cocoa--beat. Add sour cream, milk, red food coloring and vanilla--beat. Slowly add flour--beat. Add cupcake liners to muffin tins--fill each 2/3 full with batter. Bake at 350 degrees for 20-25 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.
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