Troy Chocolate Cake
Troy Chocolate Cake could be just the lacto ovo vegetarian recipe you've been looking for. This hor d'oeuvre has 219 calories, 2g of protein, and 10g of fat per serving. For 23 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 16. Head to the store and pick up baking soda, mayonnaise, granulated sugar, and a few other things to make it today. It is brought to you by Cookie Madness. Several people made this recipe, and 669 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 14%. This score is not so excellent. If you like this recipe, take a look at these similar recipes: Ginger-steamed Fish With Troy's Hana-style Sauce, Ginger Steamed Fish With Troy S Hana Style Sauce Recipe, and Confession #64: I’m Cake Deprived… Chocolate Cake with Cream Cheese Frosting and Satiny Chocolate Glaze.
Servings: 16
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
1 teaspoon baking soda
4 tablespoons butter
1 ½ cups sifted confectioners sugar
1 large egg
1 1/4 cups flour
1 cup granulated sugar
1/2 cup mayonnaise
1/2 teaspoon salt
1/3 cup sour cream
1/3 cup cocoa powder (unsweetened natural)
1 teaspoon vanilla
3/4 cups lukewarm water
Equipment:
bowl
microwave
frying pan
Cooking instruction summary:
Combine first 4 ingredients in bowl. Sift dry ingredients together. Add them & the water to creamed mixture. Beat till well-blended. Bake at 325 degrees (I used an 8 inch square pan) for 35 minutes. For cupcakes, bake at 350 degrees for 15 minutes.To make the frosting, melt the butter and place in a microwave safe bowl. Add the cocoa powder and stir until smooth. Add the confectioner’s sugar and sour cream alternately to the chocolate mixture and beat until fluffy. Beat in the vanilla.
Step by step:
1. Combine first 4 ingredients in bowl. Sift dry ingredients together.
2. Add them & the water to creamed mixture. Beat till well-blended.
3. Bake at 325 degrees (I used an 8 inch square pan) for 35 minutes. For cupcakes, bake at 350 degrees for 15 minutes.To make the frosting, melt the butter and place in a microwave safe bowl.
4. Add the cocoa powder and stir until smooth.
5. Add the confectioner’s sugar and sour cream alternately to the chocolate mixture and beat until fluffy. Beat in the vanilla.
Nutrition Information:
covered percent of daily need
