Traveling Cupcakes - cooking recipe

Ingredients

3 Tbsp. cocoa
2 sticks margarine
1 1/2 c. chopped nuts
1 3/4 c. sugar
1 c. unsifted plain flour
4 large eggs
1 Tbsp. vanilla
pinch of salt

Preparation

Melt cocoa and margarine; stir in nuts.
Beat eggs with a fork.
Add sugar, flour, vanilla and salt.
Add chocolate and margarine mixture.
Stir well.
Spoon into muffin tins with paper liners.
Bake at 325\u00b0 for 30 minutes.
Makes 24 and will stack and travel well without crushing.