This standard method is one that young cooks would enjoy, using either metric of Imperial measure. A mixer can be used for the batter, but I liked results with just a bowl and wooden spoon.
1 1/4 cups (300 mL) all-purpose flour
3/4 cup (177 mL) unsweetened cocoa powder
1 tbsp. (15 mL) baking powder
1/2 tsp. (2 mL) salt
1/2 cup (125 mL) soft butter or margarine
1 1/3 cups (325 mL) sugar, divided
2/3 cup (150 mL) milk
1 tsp. (5 mL) vanilla
Raisins, chocolate chips, tiny candies, licorice bits, etc., for decoration
Melt 3 tbsps. butter or margarine. Remove from heat.
Stir in 4 tbsps. cocoa, pinch of salt and 1/2 tsp. vanilla.
Alternately mix in 2 cups sifted icing sugar and milk (about 1/4 cup) to make a smooth frosting of suitable spreading consistency.
Creamy Orange Frosting
Cream 4 tbsps. soft butter or margrine.
Measure 2 cups sifted icing sugar.
Add about 1/3 cup icing sugar to butter, then alternately mix in remaining icing sugar and 2 tbsps. orange juice mixed with 1 tsp. grated orange rind.
If necessary to make a mixture of suitable spreading consistency, add a little more icing sugar, or a little more orange juice.
Add a few grains salt and a few drops vanilla and beat until smooth.
To make the batter, set 22 large paper baking cups in medium- sized muffin pans. Stir up flour and cocoa.
Measure flour, cocoa, baking powder and salt into a sifter.
Cream butter and gradually beat in 1 cup sugar. Beat in 1 egg, then remaining sugar. Add remaining eggs one at a time, beating well after each.
Sift dry ingredients alternately with milk, combining lightly after each addition (3 or 4 dry, 2 or 3 liquid additions). Include vanilla with last of liquid. Divide batter among the lined pans.
Bake at 375 degreesF. (190 degreesC) about 18 to 22 minutes, just until done.
Cool completely. Frost half with chocolate, half with orange frosting. Decorate with Halloween faces.