Little Light Chocolate Cakes
Recipe contributed by Veronica Espinoza
  • ¼cup vegetable shortening
  • 1cup sugar
  • ¼cup unsweetened cocoa
  • ½ cup boiling water
  • cups all-purpose flour
  • ½tsp. salt
  • ½tsp. baking powder
  • ½tsp. baking soda
  • 1 egg, slightly beaten
  • 1tsp. vanilla extract
  • ½cup sour cream
  1. Preheat oven to 350 degrees. Prepare baking cups.
  2. Put the shortening, sugar and cocoa in a mixing bowl, pour in the boiling water and beat until smooth. Combine the flour, salt, baking powder and baking soda and sift this into the bowl over the shortening mixture. Beat until well blended. Add the egg, vanilla and sour cream; beat until smooth and creamy.
  3. Spoon the batter into the prepared pans, filling cups about three quarters full. Bake for 20 minutes and test with a toothpick. When done, remove from oven and let cool in the pan, then remove cupcakes to a rack to cool completely.
  4. Frost with a thin coat of Chocolate Butter Frosting.
Recipe Notes

Chocolate Butter Frosting

3 squares unsweetened chocolate

6 Tbsps. milk

3 cups sifted confectioners sugar

6 Tbsps. softened butter

Dash of salt

1 Tbsp. vanilla extract

Melt chocolate, bring milk to boil, then pour it over the sugar in a mixing bowl. Beat until smooth. Add the melted chocolate and beat well. Let mixture come to room temperature, then beat in butter, salt and vanilla. If too runny, adjust with more confectioners sugar. Spread on cakes at once. Yield: about 16 cupcakes.