Columbian Cocoa Cakes
.
Yield
16 servingsPrep
5 minCook
20 minReady
28 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | cup |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 3 | large |
eggs
|
|
| ⅔ | cup |
milk
low-fat or non-fat |
|
| ¾ | cup |
cocoa powder
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
all-purpose flour
or whole wheat |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 15 | ml |
baking powder
|
|
| 237 | ml |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 3 | large |
eggs
|
|
| 158 | ml |
milk
low-fat or non-fat |
|
| 177 | ml |
cocoa powder
|
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
all-purpose flour
or whole wheat |
|
Directions
Preheat oven to 375℉ (190℃). Beat butter until creamy.
Add sugar and continue to beat until light and very fluffy.
Add eggs one at a time, again beating well each time.
Combine cocoa, flour, baking powder and salt.
Mix dry ingredients then add to egg mixture.
Add milk.
Beat until smooth.
Add vanilla and beat well.
Transfer resulting batter to greased, floured muffin tins.
Each cup should be about ⅔ full.
Bake 20 minutes until toothpick comes out clean.
Remove from tins and cool on wire racks.
