SUBMITTED BY Rosetta Sperring
(or cupcakes)
¾ cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup packed light brown sugar
½ cup granulated sugar
1 (1-oz) squares semi-sweet baking chocolate, melted
2 cups all-purpose flour
2/3 cup cocoa powder
1 Tablespoon baking soda
1/2 teaspoon salt
1 cup warm water
1 cup sour cream
Directions:
Heat oven to 350
In a large mixer bowl, beat vegetable oil, egg and vanilla for 1 minute at medium speed; add sugars and beat 1 minute; add melted chocolate and beat 1 minute.
In a small bowl, combine flour, cocoa powder, baking soda and salt; then add to chocolate mixture alternately with water, beating well after each addition. Add sour cream and mix well. Pour into two greased and floured 8-inch round pans and bake 30-35 minutes. Cool for 10 minutes, and then remove from pans to cool completely before frosting.
Marshmallow Fluff Icing
½ cup Crisco
1 cup sugar
1 teaspoon vanilla
½ cup butter, softened
½ cup milk, scalded and cooled
Beat all ingredients together until smooth and light; until it’s like whipped cream and doesn’t taste sugary.
Tip: Scalding milk is bringing the milk almost to a boil and then remove from heat and let cool.
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