- 1
Ingredients
- 3 cups sifted cake flour
- 1 Tb Plus 1 Tsp. unsweetened cocoa powder
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups heavy cream
- 2 Tablespoons (1 Oz.) red food coloring
- 1 cup margarine -- at room temperature
- 2 cups sugar
- 5 extra large eggs -- separated
- 1 Tablespoon unsulfured molasses
- 1/4 cup vegetable oil
- 1 Tablespoon vanilla extract
- 1/2 teaspoon cream of tartar
Preparation
Step 1
Preheat oven to 350. Line 22 muffin cups.
Sift together flour, cocoa, baking powder and salt in a medium bowl. Measure out the cream in a measuring cup and sir in the red food coloring. Set aside.
In a large bowl, cream the margarine and sugar together until light yellow and creamy. Add the egg yolks, one at a time, beating well after each one. Blend in the molasses. Beat in the oil and vanilla. Stir in some of the flour mixture, then some of the cream, repeating until both are incorporated.
In a clean bowl, beat the egg whites and cream of tartar until stiff but not dry peaks form. Fold about 1/3 of the whites into the cake batter until they disappear, then gently fold in the remaining whites.
Fill the muffin cups almost to the tops. Bake for 20 to 25 minutes. Let cool before frosting with cream cheese frosting.