¾ C soft butter
1 ½ C white sugar
2 eggs
1 tbsp. red food colouring
1 tsp. vanilla
1 ¾ C flour
½ C cocoa
¾ tsp. baking soda
1 C sour milk
Cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the food colouring and vanilla. Combine the dry ingredients and add the dry ingredients alternately with the sour milk to the butter mixture beating well after each addition. Fill paper-lined muffin cups two-thirds full. Bake at 350°F for 18 – 20 minutes. Cool completely before icing.
