Zutaten für Ina Clara Chocolate Cake
- 2 sticks (1 cup) margarine
- 1 cup water
- Cocoa
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup sour cream
- 1 teaspoon vanilla extract
- Milk
- 3 cups powdered sugar
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Zubereitung von Ina Clara Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium saucepan, melt 2 sticks (1 cup) of margarine over medium heat. Add 1 cup water and 4 teaspoons of unsweetened cocoa powder. Bring to a boil, stirring constantly.
- Remove from heat and let the mixture cool slightly.
- In a large bowl, combine the cooled chocolate mixture, 2 cups granulated sugar, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 cup sour cream, and 1 teaspoon vanilla extract. Mix until well combined.
- Pour batter into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before frosting.
- While the cake is still warm, prepare the frosting:
- In a medium saucepan, melt 1 stick (1/2 cup) margarine over medium heat. Add 4 teaspoons unsweetened cocoa powder and 1/2 cup milk. Bring to a boil, stirring constantly.
- Remove from heat and stir in 3 cups powdered sugar and 1 teaspoon vanilla extract until smooth and creamy.
- Frost the warm cake evenly with the chocolate frosting.
- Let the frosted cake cool completely on a wire rack before serving. For best results, refrigerate for at least 2 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
282g
Fat
35g
Carbs
30g
