Help! My margarine has separated in my cake batter!?!
Answers: ...is this going to ruin my cake? The recipe required dissolved cocoa with boiling water, but I added it to my sugar/margarine mixture before the chocolate mix was fully cooled. Is my batter doomed?
As long as the batter looks smooth when beaten together there should'nt be a problem. Warmer chocolate should be less of a problem than a too cool chocolate that might become granular. I usually dissolve my cocoa powder in with the oil sort of like creaming butter with sugar or cocoa. I hate to waste time and ingredients but you always learn something from your mistakes. A lot of the recipes we use today come from so called " mistakes"....
Probably not. Don't worry. Recipes always exaggerate on stuff, because they just want everything to be perfect. Your cake is fine!!!!
Once it's cooled down, just beat it again. It should be alright.
No, it should be fine.