can't promise that will be the last test.
cup Dutch-process cocoa
cup fat-free milk, warmed to 110
cup low-fat buttermilk or 1 cup water + 3 T buttermilk
cup corn oil or 1/2 cup unsalted butter, melted
cup granulated sugar
cup dark brown sugar
tablespoon vanilla extract
cups all-purpose flour
teaspoons baking soda
Dark Chocolate Frosting
cup unsalted butter
cup cold fat-free milk
teaspoon vanilla extract
cups confectioners' sugar
cup Dutch-process black cocoa, sifted
cup Dutch-process cocoa, sifted (optional)
tablespoons whipping cream
Preheat oven to 350 degrees.
extra large bowl, use mixer on low to beat cocoa and warm milk.
buttermilk, oil, eggs, granulated sugar, brown sugar and
Measure flour, baking soda and salt into sifter. Sift into chocolate liquid.
Beat 1 minute
on medium. Use a 1/4 cup measuring cup to pour batter
into 30 foil
liners and then bake for 15 minutes or until tops pop back when
Melt butter over low heat in 1-quart saucepan; remove from heat
and mix in
chocolate chips until melted. Pour into a medium bowl. Beat
in milk and vanilla. Beat
confectioners’ sugar, black cocoa and second optional
for a dark chocolate taste.
Beat in cream for 1 minute.
Frost cupcakes when completely cooled.
recipe also makes a three layer cake.
cake pans are incredible and I have never found better ones!
Jane's Cakes & Chocolates 1-800-262-7630.
here for a printable version