| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Desserts | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Oil |
| 3/4 | c | Sugar |
| 1 | Egg | |
| 1 | t | Vanilla |
| 1/4 | t | Salt |
| 1/4 | t | Cinnamon, optional |
| 1 | t | Baking soda |
| 2/3 | c | Milk |
| 2 | T | Lemon juice |
| 1/3 | c | Unsweetened cocoa powder |
| 1 | c | All-purpose flour |
INSTRUCTIONS
Beat oil and sugar with egg with an electric mixer until smooth. Beat in vanilla, salt, and baking soda until well blended. Put milk and lemon juice together in cup until curdled and pour into batter, beating to blend well. Beat in cocoa powder and finally the flour, beating 3 minutes after last addition, scraping down sides and bottom of bowl often. Divide batter equally between 12 paper-lined cupcake wells. Bake ata 350~ for 25 minutes or until a toothpick inserted comes out clean. Cool in pan on rack 20 minutese. Remove to platter to continue cooling. Frost as desired.
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“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”
Nutrition (calculated from recipe ingredients)
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Calories: 1756
Calories From Fat: 597
Total Fat: 67.7g
Cholesterol: 199mg
Sodium: 1998.2mg
Potassium: 910.9mg
Carbohydrates: 273.3g
Fiber: 13.3g
Sugar: 160.3g
Protein: 30.3g