Mexican Cocoa Cakes
1/2 cup butter
1 cup granulated sugar
3/4 cup cocoa
1 1/2 cups flour
3 teaspoons baking powder
1/8 teaspoon salt
2/3 cup milk
1 teaspoon vanilla extract
Beat butter until creamy.
Gradually add sugar, beating until mixture is light and fluffy.
Add eggs, one at a time, beating well. Sift together cocoa, flour, baking powder
Add dry ingredients alternately with milk until thoroughly mixed. Mix in vanilla
Spoon batter into greased and floured muffin tins. Fill two-thirds full.
Bake at 375 degrees F until cake tester comes out clean, about 20 minutes. Do
not over-bake. Remove cakes from tins and cool on wire racks.
Serve warm or cold.