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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I like to cook with whole wheat flour and I wasn't about to use a whole 1oz bottle of red food coloring in any home made recipe. We adapted a recipe and it turned out really yummy! Ingredients:
2 1/2 cups hard white wheat flour |
1/2 cup cocoa powder |
1 1/2 teaspoons baking soda |
1/2 teaspoon sea salt |
1 cup unsalted butter (just melted) |
2 cups sugar |
4 eggs |
1 cup daisy sour cream |
1/2 cup milk |
2 teaspoons vanilla extract |
Directions:
1. Sift together flour, cocoa, baking soda, and salt in one bowl. I sifted 3 times.
2. In another large bowl beat butter and sugar on medium speed for 5 minutes.
3. Beat in eggs 1 at a time.
4. Add sour cream, milk, and vanilla and mix.
5. Gradually beat in flour mixture on low speed until just blended. Texture should resemble a chocolate mousse.
6. Spoon batter into paper-lined muffin cups, filling each cup 2/3 full.
7. BAKE in preheated 350F oven for 20-25 minutes.
8. Cool in pans for 5 minutes.
9. Remove from pans and cool completely.
10. Spread with No Sifting Vanilla Cream Cheese Frosting .
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