- Full:
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2 cups sugar
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1 3/4 cups flour
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3/4 cups baking cocoa (dutch process or dark cocoa preferably)
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1 1/2 ts baking powder
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1 1/2 ts baking soda
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1 ts salt
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2 eggs
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1 cup milk
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1/2 cup vegetable oil
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2 ts vanilla extract
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3/4 - 1 cup boiling water (see note below)
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-
Half:
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3/4 cup + 2 TB flour
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1/4 cup + 2 TB sugar
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1/2 cup dark cocoa powder
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3/4 ts baking powder
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3/4 ts baking soda
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1/2 ts salt
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1 egg
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1/2 cup milk
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1/4 cup vegetable oil
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1 ts vanilla extract
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1/4 cup + 2 TB + 2 1/2 ts ORRRRR around 1/2 cup boiling water
| Heat oven to 350degF
Grease and flour two 9 inch round pans or one 13x9 inch pan.
In large mixer bowl, stir together dry ingredients. Start boiling water.
Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
Stir in boiling water by hand. (note: change amount based on your local humidity and altitude. Higher up and drier: add more.)
Pour into prepared pan. Fill muffin cups only halfway to 3/4 full.
Bake 30-35 minutes for round 9 inch pans, 35-40 minutes for rectangular pan, 14 minutes for regular muffin tin, 10 minutes for 1 oz (mini) muffin tin, or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan to wire racks.
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