2 c. flour
1 3/4 c. flour
2/3 c. unsweetened cocoa
1 3/4 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
2/3 c. Crisco
1 c. water
1 tsp. vanilla
3 eggs

Line cupcake pans with liners. In large bowl, combine dry ingredients, add shortening, water, vanilla and eggs. Beat at medium speed until smooth, about 4 minutes. Spoon batter into lined tins filling 2/3 full. Bake in a 350 degree oven for 25 to 30 minutes, when cooled, frost as desired. Makes 27 cupcakes.