The 5 Step To Make A Tasty Cake / SOUR CREAM–CHOCOLATE CAKE

CAKE

Tow cups [255 g] of all-purpose flour

2 1/2 cups [500 g] of crystallized sugar

60 g [3/4 cup] of sugar-free cocoa powder processed in the Netherlands

2 tablespoons Sodium bicarbonate

1 C. Salt tea

One cup [240 mL] of neutral vegetable oil, such as canola, soy or a mixture of vegetables

1 cup [240 mL] of sour cream

1 1/2 cups [360 ml] of water

2 tablespoons On the white distilled vinegar table.

1 C. With vanilla extract.

2 eggs

BUTTER SCRUB DE CACAH

280 g [10 oz] cream cheese at room temperature

1/2 cup [115g] unsalted butter at chamber temperature

5 cups [500 g] of powdered sugar, sieved

CHOCOLATE – BUTCHER CHIPS

8 ounces [220 g] of semi-sweet chocolate, chopped into large pieces

3 c. Soft peanut butter

2 tablespoons On the table of light corn syrup.

1/2 cup [120 ml] half and half

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