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1½ cup Flour
¾ cup Sugar
4 tablespoon Cocoa
1 teaspoon Baking Soda
½ teaspoon Salt
1 cup Water
4 tablespoon Vegetable Oil
1 tablespoon Vinegar, White
1 teaspoon Vanilla
Heat oven to 375f. Line muffin cups 2 1/2 in diameter with paper bake cups. In medium bowl, stir together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat with a whisk just until batter is mooth and ingredients are well blended. Fill muffin cups 2/3 full with batter. Bake 16-18 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Frost as desired.
¾ cup Sugar
4 tablespoon Cocoa
1 teaspoon Baking Soda
½ teaspoon Salt
1 cup Water
4 tablespoon Vegetable Oil
1 tablespoon Vinegar, White
1 teaspoon Vanilla
Heat oven to 375f. Line muffin cups 2 1/2 in diameter with paper bake cups. In medium bowl, stir together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat with a whisk just until batter is mooth and ingredients are well blended. Fill muffin cups 2/3 full with batter. Bake 16-18 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Frost as desired.
