Katrina's Cookbook


Chocolate Cake
(makes 24 cupcakes)

1cup Dutch process cocoa
2 cups boiling water
1 cup butter, softened
2 cups superfine sugar
4 large eggs
2 3/4 cups all-purpose sof-wheat flour		 1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. chocolate extract
Paper baking cups
Vegetable cooking spray

-Preheat oven to 350*

-Combine cocoa & boiling water in a large heatproof bowl,
  stirring until blended & smooth
-cool completely.

-Beat butter at medium speed with an electric mixer until creamy
-Gradually add sugar, beating until blended
-Add eggs, 1 at a time, beating until blended after each addition

-Combine flour & next 3 ingredients
-Add to butter mixture alternately with cocoa mixture,
  beginning & ending with flour mixture
-Beat at low speed just until blended after each addition
-Stir in chocolate extract.

-Place paper baking cups in 2 (12-cup) muffin pans,
  & coat with cooking spray
-Spoon batter into cups, filling two-thirds full.

-Bake at 350* for 12 to 15 minutes
-Cool in pans on wire racks 10 minutes
-Remove from pans to wire racks, & cool completely

 

 

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