For the cake:
  • cup milk + cup cocoa mix together in a small bowl and set aside.
  • cup butter
  • 1 cup sugar
  • 3 eggs
  • 2/3 cup milk
  • 2 cups pastry flour
  • cup baking soda
  • 2 tsp. baking powder
  • 1 tsp. vanilla
For the icing:
  • 1 cup milk
  • 1/3 cup flour
  • 1 stick of butter (room temp.)
  • 1 stick margarine (we like Earths Balance)
  • +/- cups sugar
  • 1 tsp. vanilla

For the cake: Cream butter & sugar together. Add beaten egg yolks.

Sift together flour, soda, and baking powder.

Add the dry ingredients alternately with milk to the creamed mixture.

Add the cocoa mixture and vanilla and mix well

Beat the 3 egg whites until stiff. Fold into chocolate cake batter.

Bake in cupcake papers in 350-degree oven.

For the icing: Slowly heat the first two ingredients to paste in a medium sized saucepan on the stove, stirring constantly with a whisk. Let cool.

With an electric mixer beat in 1 stick of butter, 1 stick of margarine, the sugar, the vanilla and the cocoa id desired.

Note: For chocolate icing add cocoa to desired darkness.