I use it for cupcakes! This recipe is from the back of the Hersey's Cocoa container (except I omitted the brand names).
2c. sugar
1-3/4 c. all-purpose flour
3/4 c. Cocoa
1-1/2 tsp baking powder
1-1/2 tsp bakind soda
1 tsp salt
2 eggs
1 c milk
1/2 c vegetable oil
2 tsp vanilla extract
1 c boiling water
frosting (optional)
1. Heat oven to 350 F. Grease baking pans or, for cupcakes, insert baking cups.
2. Combine dry ingredients in large bowl. Add eggs, milk, oil, and vanilla; bead on med. speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into pans.
3. Bake until wodden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
Baking times:
Cupcakes (fill 2/3 full), 22 to 25 minutes. About 20 cupcakes
2 - 9 in round baking pans, 30 to 35 minutes.
Baking note: When they say the toothpick should come out clean, they do not mean it should be free of crumbs. The toothpick should not have wet batter on it, but if it has only crumbs, the cake is done. If you wait for the toothpick to be free of crumbs, the cake will be dry.