Categories: cupcake, dessert, untried

Ingredients

• 1/2 cup margarine, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 tablespoons red food coloring
• 2 cups all-purpose flour
• 1/3 cup cocoa
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 tablespoon white vinegar

Directions

1. Heat oven to 350°F. FOR CAKE: Grease and flour 13×9×2-inch baking pan. FOR CUPCAKES: Simply stick cupcake liners in a muffin tin.

2. Beat butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Stir together flour, cocoa, and salt; add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Pour into prepared pan/muffin tin.

3. FOR CAKE: Bake 30-35 minutes or until wooden pick inserted into center comes out clean. FOR CUPCAKES: Bake for about 15-20 minutes, or until wooden pick inserted into center comes out clean. Cool completely in pan on wire rack.

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