| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Cakes, Desserts |
24 |
Servings |
INGREDIENTS
| 3 |
c |
Sifted flour |
| 1 1/2 |
c |
Sugar |
| 1/3 |
c |
Cocoa |
| 2 1/4 |
ts |
Baking powder |
| 1 1/4 |
ts |
Baking soda |
| 1 1/2 |
c |
Mayonnaise |
| 1 1/2 |
c |
Water |
| 1 1/2 |
ts |
Vanilla |
| 3 |
tb |
Butter or margarine |
| 2 |
oz |
Semisweet chocolate |
| 2 |
c |
Powdered sugar |
| 1/8 |
ts |
Salt |
| 2 |
tb |
Milk (or double this amt.) hot |
| 1/2 |
ts |
Vanilla |
|
|
Chopped nuts or nut halves (optional) |
INSTRUCTIONS
CHOCOLATE FROSTING
Resift flour with sugar, cocoa, baking powder and soda into bowl. Gradually
stir in mayonnaise. Stir in water and 1 1/2 teaspoons vanilla. Fill 2 dozen
greased or paper-lined muffin pans 1/2 full with batter. Bake at 350F 25 to
30 minutes. Cool in pans 5 minutes. Remove from pans and cool on rack.
Meanwhile, to make frosting, melt butter and chocolate in top of double
boiler over hot water. Sift powdered sugar with salt. Add chocolate mixture
and blend. Beat in enough milk to make spreadable. Beat in 1/2 teaspoon
vanilla. Use to frost cupcakes. Garnish tops with nuts, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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