Claudia Estefania Guerrero Valencia

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Recipe

Chocolate Cake and Peanut Butter

Name: Chocolate Cake and Peanut Butter
Prep time: 20 min
Cook time: 20 min
Yield: 20
Cuisine: Internacional
Ingredients: 1 cup Water; 1 cup butter; 1/3 cups cocoa powder; 2 cups wheat flour; 2 cups sugar; 1 teaspoon baking soda; 1/2 teaspoons salt; 3 eggs; 3/4 cups sour cream; 3/4 cups peanut butter

20 mins

Low

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Claudia Estefania Guerrero Valencia

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It is very easy to prepare, it is only 5 steps, it is very rich and delicious 10 ingredients and yields 20 servings, the margarine must contain 80% vegetable fat. Since margarine is made with vegetable oils, it contains less saturated fat than butter.

Ingredients

20 portions

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Preparation

Preheat the oven to 180 ° C. Grease and flour a 39 cm x 27 cm x 2.5 cm baking sheet.

In a small saucepan mix the water, butter and Hershey's® Cocoa, cook over medium heat. Let boil a few minutes and remove from heat.

In a large bowl, mix flour, sugar, baking soda and salt. Add the eggs and the sour cream, beat until the ingredients are well integrated.

Add the Cocoa Hershey's® mixture and beat again for 2 minutes until the dough is a little thick, empty in the previously greased and floured mold.

Bake 25 to 30 minutes or until a wooden toothpick is inserted in the center of the cake, it comes out clean. Do not unmold the cake. Spread the peanut butter over the hot cake, let it cool completely in the mold on a wire rack. Prepare the chocolate bitumen and carefully spread over the surface.