Ingredients

Makes 1 dozen

1 1/2 cups cake flour (not self-rising)

3/4 cup sugar

1/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

5 tablespoons vegetable oil

1 tablespoon white vinegar

1 teaspoon pure vanilla extract

1 1/4 cups water

Directions

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.

Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.

Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting

I found this one at church last night. Elijah is allergic to eggs, milk, and peanuts. He can have the duncan hines moist deluxe. One of my deacons said he makes cupcakes by adding a can of diet sprite to his mix-thats it! I will try it and let you know what I think!

4-1/2 Cups all-purpose flour

3 Cups white sugar

1 Cup unsweetened cocoa

1 Cup crisco oil

3 cups water

2 tsp. baking soda

1/2 tsp salt

3 Tblsp vanilla extract

Preheat oven to 350 degrees, grease and flour 9 x 13 pan.  Sift together flour, cocoa, soda and salt.  Add sugar and mix together.  Add oil, water and vanilla.  Mix thoroughly.  Pour in pan, bake at 350 degrees for one hour or until toothpick inserted in center comes out clean.

Makes a large cake – I have cut recipe in half with good results.

1 1/2 Cups Powdered Sugar

1 Cup (2 sticks) Butter or Margarine (softened)

1/4 Cup Skim Milk

1 tsp Vanilla

1/2 tsp Almond Extract (optional)

2  1/2 Cups Flour

1 Tsp Cream of Tartar

1 tsp Baking Soda

Mix ingredients together.  Refrigerate dowgh 2 – 3 hours.  Cut or form cokkies.  Bake on cookie sheet at 350 degrees for 8 – 10 minutes.

1/2 cup cold milk

1 package (6-serving size) vanilla flavor instant pudding & pie filling

1 tsp pumpkin pie spice (may substitute 1/2 tsp ground cinnamon, 1/4 tsp ground ginger and 1/8 tsp ground cloves in place of pumpkin pie spice)

1 cup canned pumpkin

2 1/2 cups frozen non-dairy whipped topping, thawed

1 Graham Pie Crust (i.e. Keebler Ready Crust)

In large bowl beat milk, pudding mix and spice with wire wisk for 1 minute.  (Mixture will be thick.)  Whisk in pumpkin.  Stir in whipped topping.  Spread in crust.  Refrigerate at least 2 hours or until set.  Garnish as desired.  Store in refrigerator.