Devil's Food Cupcakes

I think this was the fastest, easiest chocolate cake recipe I've ever made.  Including the ones that comes from a box.  You dump everything in a bowl and mix it.  Stick it in your cake pan - or cupcake pans like I did - and it's ready to bake. 

These are for The Girl's birthday party this weekend.  She and I may have sampled one.  You know, just to make sure they were okay.  :o)  I figured they'd be fine in the fridge for a few days.  I'll decorate them the day before.  The recipe came out of a Pillsbury Cookbook my mom just recently passed down to me.

Here ya go:

Delicious Devil's Food Cake

1 1/2 C all-purpose flour
1 1/4 C sugar
1/2 C unsweetened cocoa
1 1/4 tsp baking soda
1 tsp salt
1 C buttermilk*
2/3 C oil
1 tsp vanilla
2 eggs

Heat oven to 350.  Grease and lightly flour bottoms only of two 8-inch round cake pans.**
In large bowl, blend all ingredients at low speed until moistened; beat 3 minutes at medium speed.  Pour batter into prepared pans.  Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes; remove from pans.  Cool completely.  Frost as desired.  12 servings.

TIPS:  *To substitute for buttermilk, use 1 Tbsp vinegar or lemon juice plus milk to make 1 cup.

**Cake can be baked in a greased and lightly floured 13x9-inch pan.  Bake 30 to 35 minutes.  Or, do as I did and make cupcakes.  I used silicone liners for my mini cupcake pan and got 24 of those, plus 10 regular cupcakes with paper liners.  The mini's took 20 minutes, the regular were done at 25.

Here they are ready to go in the oven:

Here they are out of the oven:

Along with the silicone liners, my sister also let me borrow a large tray with a plastic lid for storing them in.

I'll be using buttercream frosting, along with the royal icing ladybugs and flowers I made, to decorate them.

Of course, there will be plenty of pictures on party day.

I'll share the "after" pictures - if they turn out.  :o)