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1 1/2 cups cake flour (sifted before measureing)
1 1/4 cups sugar
2/3 cup crisco
1 tsp. salt
1 tsp. baking soda
1/2 cup cocoa
2/3 cup milk
3/4 tsp. baking powder
1/3 cup milk
2 eggs (unbeaten)
1 tsp. vanilla
Makes 18 to 20 cup cakes
Measure first 7 ingredients into mixing bowl.
Stir vigorously by hand or with mixer (medium speed) 2 minutes.
Now stir in baking powder.
Now add remaining 3 ingredients.
Blend by hand or in mixer (medium speed) for 2 minutes.
The batter will be smooth and thin.
Bake in Criscoed and floured cup cake pans in moderate oven (350F) for 15 to 20 minutes.
1 1/4 cups sugar
2/3 cup crisco
1 tsp. salt
1 tsp. baking soda
1/2 cup cocoa
2/3 cup milk
3/4 tsp. baking powder
1/3 cup milk
2 eggs (unbeaten)
1 tsp. vanilla
Makes 18 to 20 cup cakes
Measure first 7 ingredients into mixing bowl.
Stir vigorously by hand or with mixer (medium speed) 2 minutes.
Now stir in baking powder.
Now add remaining 3 ingredients.
Blend by hand or in mixer (medium speed) for 2 minutes.
The batter will be smooth and thin.
Bake in Criscoed and floured cup cake pans in moderate oven (350F) for 15 to 20 minutes.
