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