Ingredientes para Alan Jackson's Chocolate Cake And Frosting
- 2 cups all-purpose flour
- 2 large eggs
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 cup water
- 1 cup (2 sticks) Parkay margarine or butter
- 1/4 cup vegetable oil
- 1/2 cup unsweetened cocoa powder
- 1 cup buttermilk
- 1 teaspoon baking soda
- 3 teaspoons vanilla extract
- 1 tablespoon white vinegar
- 1/2 cup milk
- 3 cups powdered sugar
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Cómo preparar Alan Jackson's Chocolate Cake And Frosting
- **Cake:**
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, and 1 teaspoon salt.
- In a saucepan, combine 1 cup water, 1/2 cup (1 stick) Parkay margarine or butter, 1/4 cup vegetable oil, and 1/4 cup unsweetened cocoa powder.
- Bring to a boil over medium heat, stirring constantly until smooth.
- Pour the hot mixture into the dry ingredients and stir until just combined.
- Add 1 cup buttermilk, 2 large eggs, 1 teaspoon baking soda, 2 teaspoons vanilla extract, and 1 tablespoon white vinegar. Mix until smooth.
- Pour batter into the prepared pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- **Frosting:**
- In a medium saucepan, melt 1/2 cup (1 stick) Parkay margarine or butter over medium-high heat.
- Stir in 1/2 cup milk and 1/4 cup unsweetened cocoa powder.
- 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.
- Pour frosting over the cooled cake and spread evenly.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
284g
Fat
21g
Carbs
30g
