• Fructose content declaration
  • Competence through own intolerances
  • Free shipping from 49,50 € in Germany
  • Free shipping to many EU countries from 85 €
  • Fructose content declaration
  • Competence through own intolerances
  • Free shipping from 49,50 € in Germany
  • Free shipping to many EU countries from 85 €

Vanilla Chocolate Cake

for a large round cake baking pan / for a loaf pan simply halve the specifications

  • 2 eggs
  • 250 g margarine or butter
  • 200 g grain sugar
  • 500 g flour
  • 1 bag of baking powder
  • baking flavor who likes
  • 100 ml milk (you can also use water)
  • 50 g cocoa from Frusano
  • Grease for the baking pan

After we have now tried any form of mixing, melting or sifting, the realization has come - it doesn't matter - whether melting butter, sifting flour, etc. - the cake always tastes the same.

Crack the eggs and put them in the mixing bowl (if they are bad, not all the batter is lost), then add the margarine/butter, granulated sugar and if you like, the baking flavoring and mix well with a mixer.

Then add the flour, baking powder and milk and mix everything well with the mixer.

Grease the cake pan and pour in half of the dough. Mix the other half of the dough with the cocoa and pour it on the light dough. Use a fork to spiral through the batter from bottom to top. Not too hard, otherwise you will have "only" chocolate cake.

Bake at 180 °C (top and bottom heat)

45 minutes on the middle shelf

If the cake gets too dark on top after some time, you can put aluminum foil or baking paper over it. The cake will continue to bake normally without burning.

After 45 minutes, poke the cake with a wooden stick or a cabbage roll piercer, if no more dough sticks to it, then the cake is done.