American Chocolate Cake

This American chocolate cake recipe has no error. It's delicious.

See complete recipe below.

See too

Chocolate Cake

This chocolate cake is creamy and mouthwatering. Easy and quick to prepare.

Carrot Cake With Brigadeiro

Carrot Cake with Brigadier is all good. Guaranteed success.

Cake Boss

This is the cake that most children like and adults too ...

All revenue of Chocolate cakes from this website

American Chocolate Cake

Site Author's Comment

American Chocolate Cake Recipe: This is a recipe that all kids enjoy. This recipe is ideal for anyone looking for a chocolate cake. This cake is beautiful. This recipe is made with white karo. The result is very good. This recipe has difficulty level 5. It means that it is an easy American chocolate cake, or even an easy chocolate cake. Huuumm! See the recipe below.

Ingredients - MASS

1. 2 (tablet) margarine

2. 1.75 (cup) refined sugar

3. 3 (cup) wheat flour

4. milk

5. 1,5 (tablespoon) baking powder

6. 1 (tablespoon) vanilla

7. 3 clear

8. 4 (tablespoon) water

9. 1/2 (tablespoon) baking soda

10. 1 cup chocolate powder

Ingredientes - GLACÊ

1. 3 (tablespoon) chocolate powder

2. 2 (cup) refined sugar

3. 4 (tablespoon) milk

4. 1 tablespoon margarine

5. 1 (teaspoon) White Karo

How to prepare the pasta

1. Beat the snow white and reserve

2. Mix hot water with baking soda and chocolate powder, cool and reserve

3. Part, beat margarine and sugar

4. Add the flour alternating with the milk in bulk to give consistency

5. Add the baking powder and vanilla

6. Then add the snow white with care

7. Finally, add the cold broth with the chocolate powder.

8. Bake in the oven

How to prepare the icing

1. Bring all ingredients to a boil. After boiling, continue on the stove for 1 minute.

2. Allow to cool, beat well and cover the cake.

Tips

Prepare before starting the recipe

Preheated oven: The oven must be switched on before starting the recipe.Temperature of 180 degrees. For those forgotten, at least 10 minutes before.antes.

Separate all ingredients in the correct measure before starting the recipe. The dough can not stand still, otherwise you will lose air incorporated into the dough.

Sift flour and sugar before starting the dough.

Leave the form ready to receive the dough. Put butter on the bottom of the shape and line the bottom with bread or butter paper. Do not put butter on the sides. The dough should stick to the side of the form so that, when it cools, it does not wilt.

Boil the milk before starting the recipe and let it cool before using in bulk.

Tips to follow during the preparation

In all sweet recipes, putting a pinch of salt enhances the flavor.

You can prepare this dough in two different ways: the flour with or without the yeast.The mass treatment, however, is completely different. If the flour has yeast or you prefer to mix the yeast with the flour, the flour can not pass through the mixer. When mixing the flour with the dough, use the wooden spoon or the spoon (wire spoon) or the spatula removed from the mixer (which simulates a fuê) and gently stir the dough adding flour slowly alternating with milk. Do not stir too much to lose air incorporated in the dough. If you use the flour without the yeast, put flour straight into the mixer, however, they should be gradually added and alternated with milk. When placing the flour, note that the flour is usually on the edge of the bowl. Take care to remove the flour from the edge of the bowl, always stirring from the bottom up.

In the case of yeast separated from the flour, always add the yeast to the hand gently with a wooden spoon, washer (spoon) or with the spatula removed from the mixer (which simulates the food). Do not stir too much to lose air incorporated in the dough.massa.

Always put snow white after yeast. Do not put it at once. Add gradually with a wooden spoon or a spoon (wire spoon) or with the spatula removed from the mixer (simulates the food)

After preparation

The oven time varies from oven to oven. The safest method to not miss the point is the little bit test after that moment. put a toothpick or the back of the match stick (side without the match head) inside the cake dough. Do not use a fork or knife to avoid making a big mark on the cake. Begin the test 5 minutes before the recommended time for the cake or, when there is not, when the cake turns brown and begins to smell. Do not take the test with the dough, otherwise the cake will wither. If the cake is golden on the outside and the toothpick comes out wet, that is, the cake is raw inside, lower the temperature of the oven and leave some more. Do not lower it too much because the cake would have to stay in the oven for a long time and dry. Either way, do not leave the cake too long in the oven to not burn. Test the sides and middle of the cake.