• 1 1/2 tablespoons of flour of multi-purpose
  • 3/4 cup of softened butter
  • 1 1/4 cups of sour cream (fat-free)
  • 2 1/4 cups of unpowdered sugar
  • 1 tablespoon of the extract of vanilla 
  • 2 big eggs
  • 2 whites of big egg
  • 3 cups of all-purpose flour
  • 1 1/2 teaspoons of soda of baking
  • 3/4 teaspoon of fresh ground salt
  • Spray of cooking
  • 1 cup along with 2 tablespoons more of buttermilk (low-fat)


  • 3/4 cup of softened cheese cream of low-fat
  • 6 tablespoons of semi-melted butter
  • 1 1/2 teaspoons of the extract of vanilla
  • 1/3 cup of cocoa (without sugar)
  • 2 tablespoons of milk (free from fat)
  • 1/8 teaspoon of salt
  • 4 1/2 cups of powdered sugar


  1. Get the microwave ready, pre-set it to 400 degree Celsius.
  2. Get the ready cake, coat base of a 13 x 9-inch heating container and an 8-inch square preparing skillet with a cooking splash (don’t coat sides of dish); grease bottoms of the dish with wax paper. Coat wax paper with cooking shower; dust container with 1/2 tablespoons flour. Put aside. Consolidate 3/4 container spread and sharp cream in an extensive bowl, mixing with a race until the point that all around mixed. Include granulated sugar and 1 tablespoon vanilla. Beat with a blender at average speed 3 minutes or until the point that all around mixed. Include eggs and egg whites, 1 at any given moment, to sugar blend, beating great after every expansion.
  3. Bring a bowl; consolidate 3 cups of flour, soda of baking, and 3/4 teaspoon salt in an expansive bowl, mixing with a whisk. Include flour blend and buttermilk on the other hand to sugar blend, starting and completion with flour blend. Pour around 66% of hitter into 13 x 9-inch container; empty outstanding player into 8-inch square dish. Pointedly tap dish once on hostage to expel air bubbles. Prepare at 350° for 30 minutes or until the point that a wooden select in focus tells the truth. Cool in dish on a wire stand for 10 minutes. Expel from dish; cool totally on wire stands.

  1. Get the icing ready put cream cheddar, 6 tablespoons margarine, and 1/2 teaspoons vanilla in an expansive bowl; beat with a blender at medium speed until soft. Include cocoa, drain, and 1/8 teaspoon salt, beat at little speed until mixed. Step by step includes powdered sugar, beating until the point that very much consolidated. 
  2. To plan infant cake, cut 2 (4-inch) hovers out of 8-inch square cake. Keep 1 cake coating on a little plate; spread with 3 tablespoons icing. Top with residual cake coating. Spread 3/4 container in addition to 1 tablespoon icing over best and sides of cake.
  3. Give it a final touch, to get ready grown-up cake, put 13 x 9-inch cake on a serving dish; spread 2 containers icing to finish everything and sides of cake. Stock cakes approximately shrouded in the icebox.


  • You can preserve this cake in refrigerator up to 7 days.
  • You can also add chocolate ganache for enhanced taste.