My recipes


- from Cupcake recipe
2 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1/2 tsp. salt
2 sticks (1 cup) butter
4 tbsp. cocoa
1 c. water
1/2 c. buttermilk
2 eggs
1 tsp. vanilla extract
1 stick (1/2 c.) butter
4 tbsp. cocoa
6 tbsp. buttermilk
1 lb. confectioners sugar
1 tbsp. vanilla
Chopped walnuts or pecans (optional)
In a large bowl combine flour, sugar, soda and salt. Stir to combine. In a
medium saucepan, combine butter, cocoa and water, heat, stirring until butter
melts. Add to dry ingredients. Beat well to blend. Stir in buttermilk, eggs
and vanilla. Beat well to combine. Divide batter between 29 inch round layer
cake pans that have been greased and floured. Bake at 350 degrees for 40 to 45
minutes or until cake tests done. Remove to rack to cool for 10 minutes, then
invert onto rack to cool completely. Make frosting: In a medium saucepan
combine butter, cocoa, buttermilk; bring to boiling, stirring. Remove from heat
and add confectioners sugar and vanilla. Beat until smooth. Frost cake when
cake is completely cold and frosting is just warm to the touch. Makes 9 inch
double layer cake.
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