Rich Chocolate Super Bowl Cake
AKA Rich Chocolate Cupcake

Makes 24 cup cakes

• 2 cups granulated Sugar (4 mg)
• 3/4 cup cocoa (31.6 mg)
• 2 1/4 cups softasilk cake flour (5 mg)
• 1 tablespoon Ener-G baking soda (365.7 mg)
• 1 tablespoon Featherweight baking powder (13.5 mg)
• 1 teaspoon vanilla extract (.378 p mg)
• 2 large eggs(126 mg)
• 1/2 cup canola oil (trace)
• 1 cup light sour cream* (122.6 mg)
• 1 cup bottled no sodium water, room temperature (trace)
• 1 cup semi-sweet chocolate chips (32 mg)

  Preheat oven to 350° F.

  Prepare cake pans or muffin tins, whichever you are making.

  Sift together into a large bowl the first 6 ingredients.

  In a medium bowl, beat eggs until frothy. Add the oil and sour cream and beat for a minute. Beat in the water. Stir in the chocolate chips.

  Pour the wet ingredients into the dry ingredients and stir together with a wooden spoon, mixing batter until it's smooth.

  Pour into two 9" pans or one 9" x 13" pan for a single layer cake. If making cup cakes, use 24 standard size muffin cups.

  Bake at 350° F for 45 minutes or until a toothpick comes out dry. (Cup Cakes take about 40 minutes.)

  *Check the FDA label for sodium to make sure it's what we list.

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