Low Cholesterol. Makes 1 1/2 dozen cupcakes.

1 1/2 c. unsifted all-purpose flour
1 c. sugar
1/4 c. Hershey's Cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/4 c. plus 2 tbsp. vegetable oil
1 tbsp. vinegar
1 tsp. vanilla

Combine flour, sugar, cocoa, baking soda and salt in medium bowl. Add water, oil, vinegar and vanilla. Beat with mixer, wire whisk or wooden spoon until batter is smooth and ingredients are well blended. Pour batter into paper lined muffin cups (2 1/2 inches in diameter), filling each 2/3 full. Bake at 375 degrees for 16 to 18 minutes or until tester inserted in center comes out clean. Remove to wire rack; cool completely. Frost as desired.