Baking Tiem

I just finished my first cake here in the USA. I asked mom via email for the recipe for my favorite chocolate cake (not as good as the one I had at the Black Angus, but very tasty anyhow). Here it comes:

• 450 g flour
• 375 g butter, melted and cooled down
• 300 g sugar (or less, my mother always uses less sugar than suggested)
• 6 tbsp. cocoa
• 6 eggs
• 180° C, 20-25 min

I was shopping for butter, eggs and cocoa. First surprise: standard American butter is salted. They had different brands at Safeway, but there were two kinds of each brand: Butter and Unsalted Butter. Very tricky… The butter was packed in a paper box that contained 4 blocks which were wrapped individually. This allowed me to guess the 375g quite accurately. I had to guess, since we don’t have a kitchen scale. The flour and the sugar were measured highly inaccurate with cups and the help of some conversion tables from the Internet. Another tool that I missed was a mixer, but the egg beater (LOL!) worked quite well. Another valuable information from the Internet was of course the conversion from C to F, and with this information I set the temperature and the timer of the oven to bake the cake. While it was baking, we had a very nice lasagna that we made in a reused form of a deep frozen lasagna that we had a week ago.
I am quite satisfied with the final result, especially since I had no scale. I’m looking for one I could buy back in Germany, since I don’t have one in Stuttgart. Amazing what amazon sells… Is there anything they don’t offer?

Update: pics, since it did happen:

The leftovers, already a little old and ... crunchy

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