Original recipe yields 16 servings
- 1 ⅓ cups all-purpose flour
- ¼ teaspoon baking soda
- 2 teaspoons baking powder
- ¾ cup unsweetened cocoa powder
- ⅛ teaspoon salt
- 3 tablespoons butter, softened
- 1 ½ cups white sugar
- 2 eggs
- ¾ teaspoon vanilla extract
- 1 cup milk
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
158 calories; protein 3.2g 6% DV; carbohydrates 29.8g 10% DV; fat 3.9g 6% DV; cholesterol 30.5mg 10% DV; sodium 114.5mg 5% DV.