Zutaten für Chocolate Wet Cake
- 2 cups powdered sugar
- 2 cups all-purpose flour
- ¼ cup (½ stick) unsalted butter
- ½ cup vegetable shortening
- Cocoa Powder
- 1 cup water
- 1 cup buttermilk
- Vanilla
- 1 teaspoon ground cinnamon
- 2 large eggs
- ½ cup unsweetened cocoa powder
- ½ cup milk
- Powdered Sugar
- ½ cup chopped nuts (optional)
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Zubereitung von Chocolate Wet Cake
- Preheat oven to 400°F (200°C). Allow ample time for the oven to reach the correct temperature for optimal results.
- Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together 2 cups all-purpose flour and 1 ¾ cups granulated sugar.
- In a heavy-bottomed saucepan, bring to a boil: 1 cup (2 sticks) unsalted butter, ½ cup vegetable shortening, ¾ cup unsweetened cocoa powder, and 1 cup water.
- Remove from heat and stir in 1 cup buttermilk, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 2 large eggs. Whisk until well combined.
- The batter will be thin. Pour the batter into the prepared pan. (Note: The batter may splatter slightly.)
- Bake for 25-30 minutes at 400°F (200°C), or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let the cake cool completely before frosting.
- **Frosting:** In a medium saucepan, bring to a boil: ½ cup unsweetened cocoa powder, ¼ cup (½ stick) unsalted butter, and ½ cup milk.
- Remove from heat and gradually whisk in 2 cups powdered sugar until the frosting reaches your desired consistency. Add more powdered sugar if needed.
- Stir in ½ cup chopped nuts (optional).
- Spread the frosting evenly over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
117g
Fat
31g
Carbs
12g
