This recipe is from the kitchen of Sharla Bush, whom you read about on Tuesday. These are the ultimate in decadent, gourmet cupcakes and I believe it is very important to read aloud Sharla’s comments while preparing this recipe, as it will feel as though she is in the kitchen with you, bossing you around. And, you know she will be wearing heels and pearls, so best to put yours on as well.
Sharla made these cupcakes for me on my 26th birthday, and brought them to the store with ice-cold Coca Colas in glass bottles. I LOVE THIS CHOCOLATE CAKE! Gourmet meets Glam every time you make it!
Dry Ingredients Need to be Added in This Order and Sifted Four (I said FOUR) Times
1 Teaspoon Soda (Always check the expiration dates on things such as Soda!)
3 Tablespoons Cocoa
1/2 Teaspoon Salt
2 Cups Swans Down Cake Flour
Set the dry things aside now that you have a film of light chocolate dust over the entire kitchen. This cake is to be made the day before the maids come, not after.
Cream Together the Following Items:
3/4 Cup Crisco
(Let’s talk Crisco: I buy the Crisco in the blocks and put it in the freezer so it stays fresh. I just had this horrible thought that you might have used Crisco oil. You wouldn’t have done that, would you? It needs to be soft, but NOT melted.)
1/2 cup Fully Loaded and Fattening Sour Cream (Eating Cake is NOT the time to try and pretend one is losing weight!)
2 Cups Sugar
After this is all creamed together you will add ONE AT A TIME AND BEAT WELL AFTER EACH:
2 large, farm fresh, free-roaming, organic chicken EGGS! (I threw in the large, farm fresh, free-roaming, organic just because)
Putting this all together:
Add the dry mixture gradually to the sugar mixture, beating well all the while
1 Cup Boiling Water is now added GRADUALLY to the above. Be careful not to scald yourself.
2 teaspoons MEXICAN VANILLA
Now blend all of this well.
Prepare cupcake pan by coating with Crisco on bottom and sides and dusting with flour. If making a cake, prepare (2) eight inch cake pans in the same fashion. Then cut wax paper to fit on the bottom of each cake pan. (Yeah, I know what you’re thinking, “this cake is kind of a bitch to make.”)
Bake at 325, possibly 350 degrees for around 30 minutes…could be 35, depending on the oven. If you are making cupcakes, its more like 25 minutes, I think. AND OOOOOH YEAH, I nearly forgot that you are to put the pans on the bottom rack of the oven.
The reason I’m not sure about the temperature or the time is because I actually lost the recipe years ago and all this information above is from memory. Well, not exactly. I wrote it in a marks-a lot on the inside of a cabinet and forgot to include the time and temp. You will need toothpicks to run down the middle about 30 minutes into baking. DO NOT open the doors too soon or it will fall.
Once it is baked, allow to cool for just a bit and then remove from the pans and remove waxed paper from the bottom.
ICE A COOLED CAKE/CUPCAKES:
1 (8 ounce) package cream cheese softened
1 (2 pound) box powdered sugar
3 tablespoons Cocoa
3 tablespoons butter, softened
2 tablespoons MEXICAN VANILLA
Cream all of this and carefully ice the cupcakes/cakes. This cake is so moist sometimes it just cracks down the middle, and then we just call it earthquake cake.