Source: Cooking Light Bulletin Board, dorothyntoto
1/2 cup (1 stick) butter or margarine, softened
1- 1/2 cups sugar
1 tsp vanilla extract
1 cup buttermilk or sour milk*
2 Tbs (one 1-oz. bottle) red food color
2 cups all-purpose flour
1/3 cup cocoa 1 tsp salt
1- 1/2 tsp baking soda
1 Tbs white vinegar
1. Heat oven to 350°F. Grease and flour 13x9-inch baking pan.**
2. Beat butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Pour into prepared pan. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost; garnish with chocolate chips, if desired.
About 15 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
VARIATION: For heart shapes: Using open-topped heart-shaped cookie cutter (at least 1-1/2 inches deep and 3-inches wide), cut cake into 12 hearts. Frost and decorate as directed.
**Cake can also be baked in two greased and floured 9-inch round baking pans. Bake at 350 F. for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Frost as desired.
My notes: I made 24 cupcakes from this recipe. Bake @ 350 degrees for 20 minutes. Rotate cupcake pans from top to bottom to allow for even baking mid-way through the baking time.