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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | cocoa |
| 2 Tasse | water boiling |
| 1 Tasse | margarine |
| 2 1/2 Tasse | sugar |
| 4 | eggs |
| 2 3/4 Tasse | flour |
| 2 Teelöffel | Baking soda |
| 1/2 Teelöffel | salt |
| 1 1/2 Teelöffel | vanilla |
| 1 Tasse | whipping cream |
| 1 Teelöffel | vanilla extract |
| 1/4 Tasse | sugar powdered |
| 6 x ca. 30 g | chocolate Semisweet |
| 1/2 Tasse | Half-and-half |
| 3/4 Tasse | butter |
| 2 1/2 Tasse | sugar powdered |
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Perfect Chocolate Cake: Combine cocoa and boiling water, stirring until smooth; set aside. Cream butter; gradually add sugar, beating well. Add eggs, one at a time. Combine flour, soda, baking powder, and salt in bowl; add to mixture alternately with cocoa mixture. Stir in vanilla.
Use two 10" pans. Bake 350 degrees for 30 - 40 minutes
Whippped Cream Filling: Beat whipping cream and vanilla until foamy; gradually add powdered sugar. Makes 1 cup.
Perfect Chocolate Frosting: Combine first three ingredients in saucepan; cook until chocolate melts. Remove from heat; add powdered sugar. Set pan is ice, and beat until frosting holds it shape and loses it gloss. Add a few more drops of half/half if needed to make spreading consistency. Makes 2 1/2 cups
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