| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 | eggs separated |
| 1 1/2 Tasse | Sugar divided |
| 1 3/4 Tasse | cake flour |
| 3/4 Teelöffel | Baking soda |
| 3/4 Teelöffel | salt |
| 1/3 Tasse | vegetable oil |
| 1 Tasse | buttermilk divided |
| 2 | Squares (1 oz each) semisweet chocolate, melted, cooled |
| 3 Esslöffel | butter softened |
| 1 Packung | (3 oz) cream cheese, softened |
| 4 Tasse | Confectioner's sugar |
| 4 Esslöffel | milk |
| 2 | Squares (1 oz each) semisweet chocolate, melted, cooled |
| 1/2 Teelöffel | vanilla extract |
|
Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form; set aside. In a mixing bowl, combine flour, baking soda, salt and remaining sugar. Add oil and 1/2 cup buttermilk; beat 1 minute. Add yolks, chocolate and remaining buttermilk; beat 1 minute. Fold in egg white mixture. Pour into two greased 9-in round cake pans. Bake at 350 for 30-35 minutes or until cake tests done. Cool in pans 10 minutes before removing to a wire rack. For frosting, cream butter and cream cheese. Add sugar alternately with milk. Gradually add chocolate and vanilla; mix well. Frost cooled cake. Cover and chill.
|
|
Anmerkungen zum Rezept:
|
