Update 6/17/2011: This recipe makes about a dozen cupcakes. For cupcakes, follow baking directions below, but check them after 25 minutes. Depending on your oven and your pan, they should be done.
Recently, I was looking for an egg-free cake recipe and my friend Lisa from Retro Housewife Goes Green shared her recipe with me. This recipe made six cupcakes with a big mess left over. (I only had six cupcake tins left and I was hoping all the batter would fit in them. It did, but when it baked, we had more than we could handle. The boys enjoyed the clean-up.) So I’d say that it will probably make eight cupcakes. I haven’t made it as a cake yet. I wasn’t sure how this would turn out, but it’s actually really good.
My favorite chocolate frosting recipe is actually the Hershey®‘s Cocoa recipe. You can find it on the back of the Hershey®‘s Cocoa box. I’ve also included it below.
1 1/2 cups all purpose flour
1 cup sugar
4 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons olive oil
1/2 teaspoon vanilla extract
1 tablespoon vinegar
1 cup cold water
Mix flour, sugar, cocoa, baking soda, and salt with a whisk until well blended.
Pour the oil, vinegar, vanilla and water, all at once, on top of the dry ingredients.
Stir until all the ingredients are throughly blended together but don’t over mix.
Bake at 350’F for 35-40 minutes or until a toothpick comes out clean.
Hershey®’s Cocoa “Perfectly Chocolate”™ Chocolate Frosting
1 stick (1/2 cup) butter
2/3 cup Hershey’s® Cocoa
3 cups powdered sugar
1/2 cup milk
1 tsp. vanilla extract
Melt butter. Stir in cocoa.
Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla.
Makes about 2 cups.
With the cake recipe above, you’ll probably have frosting left over. You can double the cake recipe, half this one, or just eat the extra frosting. 😉