Add flour and milk to creamed mixture alternately, starting and ending with flour.
4.
Mix in vanilla and cocoa.
5.
Spread evenly in two lightly-greased round layer dishes, filling less than half full and scooping out the centers slightly, If intending to remove cakes from dishes, line dishes with 2 layers of wax paper cut to fit rather than greasing. (For cupcakes, line small custard cups with paper muffin liners; fill less than half full.)
6.
Let batter stand 10 minutes before microwaving.
7.
Microwave each layer 5 to 7 minutes on HIGH, or until slightly moist on top.
8.
Cool in dish before removing or frosting. Yield: 2 (8-inch round) cakes plus 3-4 cupcakes
Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.
By
Loriblewis
