Music: Hole – Rock Star
This is my mothers recipe for the cupcakes I posted a few weeks ago. It comes from McCall’s Cooking School published in 1973. They were legit the tastiest cupcakes I’ve had in a long time. We don’t have any of the “process” pictures but you’ll get the idea. Those little sugar flowers are only decorative and about 25 years old…kinda awesome? Kinda gross? My Grandmother made them for her cakes and used to put them in mason jars. She’d line them all up in her pantry and it was really pretty.
1 c. unsifted unsweetened cocoa 2 c. boiling water 2 ¾ c. sifted all-purpose flour 2 tsp. baking soda ½ tsp. salt ½ tsp. baking powder 1 c. butter or margarine, softened 2 ½ c. granulated sugar 4 eggs 1 ½ tsp. vanilla extract
- Preheat oven to 350F.
- Grease well and lightly flour three 9 by 1½ inch layer cake pans.
- In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.
- Cool completely.
- Sift flour with soda, salt, and baking powder.
- In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally, until light – about 5 minutes.
- At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.
- Divide evenly into pans; smooth top.
- Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.
- Cool in pans 10 minutes. Carefully loosen sides with spatula; remove from pans; cool on racks.
In you prefer cupcakes, follow directions above but use cupcake pan. Bake 15 to 20 minutes.
The Most Delicious Chocolate Frosting
1 pkg (6 oz.) semisweet chocolate pieces ½ c. light cream 1 c. butter or margarine 2 ½ c. unsifted confectioners’ sugar
- In medium saucepan, combine chocolate pieces, cream, butter; stir over medium heat until smooth. Remove from heat.
- With whisk, blend in 2 ½ c. confectioners’ sugar. In bowl set over ice, beat until it holds shape.