This recipe is quick to make, especially if you have a child who can stir it for you without eating too much of the mixture.
1 ¼ cups cocoa powder
3 cups white sugar
1 ¼ cups flour
2 cups choc chips/drops
½ tsp vanilla essence
1/8 tsp salt
Melt butter and pour into cocoa powder.
Add sugar, eggs & vanilla.
Add flour, baking powder, salt and chocolate chips/drops.
Pour into 32 x 32cm tray lined with baking paper.
Bake 50-60 minutes at 150 oC
This cake does have a few ingredients but the effort is worth it for the delicious result. An added bonus is that the recipe can easily be doubled and one of the cakes can be frozen ( I just wrap it in glad wrap making sure its all covered and pop it in the freezer) If I am doubling the recipe I grate the carrot in the food processor.
SPICED CARROT CAKE RECIPE
2 cups plain flour or gluten free flour ( my fav is the Bakels baking mix )
2 tsp baking powder
2 tsp cinnamon
2 tsp ginger
1 tsp mixed spice
1 tsp salt
2 cups sugar
3 cups grated carrot
1 cup chopped walnuts (optional)
1 ½ cups canola oil ( I use about 1 ¼ cups if using gluten free flour )
Turn oven on to heat, 1800C.
Line and grease a 23 or 25cm tin .
Sift flour, baking powder, spices and salt into a bowl. Add sugar, grated carrot and walnuts ( if using ).
Add eggs and oil.
Put into tin. Put in oven and bake for 45 minutes.
Can be iced with the following cream cheese icing but its so delicious I don’t usually ice.
Cream cheese icing
125gm cream cheese
1 tsp vanilla essence
250gms icing sugar
Soften butter and cream cheese and cream until light and fluffy. Add vanilla essence and icing sugar.
250g softened butter
2 cups sugar
6 lightly beaten eggs
4 tsp finely grated lemon rind
2 cups flour
2 tsp baking powder
1 cup light sour cream
Glaze: juice of 1 lemon and ¼ cup sugar
Set oven to 1600C. Line and grease 20cm spring-form tin.
Cream butter and sugar. Add eggs and lemon rind.
Fold in the flour and baking powder alternating with sour cream.
Mix gently until smooth.
Pour into tin. Bake for 1 hour.
Simmer lemon juice and sugar to make glaze.
Leave cake in tin and pour over glaze.
Recipe can be increased by 50% to make a 26cm cake:
Ingredients for larger cake:
375g softened butter
3 cups sugar
9 lightly beaten eggs
6 tsp finely grated lemon rind
3 cups flour
3 tsp baking powder
11/2 cup light sour cream
Glaze: juice of 2 lemon and ½ cup sugar
Cake takes about 1 hr 20mins to 1 hr 30mins to cook at this size
My brownie used to be the crowd favourite but now it’s the citrus slice.
This recipe is also fun at Xmas time and with a few little additions makes a fun addition to a Xmas sweets platter but more on that closer to Xmas.
Citrus Slice Recipe
395g sweetened condensed milk
2 x 250g round wine biscuits, finely crushed
2 cups desiccated coconut
1 packet mixed peel
1 lemon, finely grated zest
1 orange, finely grated zest
( I don’t always use the lemon and/or orange as I think the mixed peel gives enough flavour )
50g cream cheese ( not light )
1 lemon, finely grated
1½ cups icing sugar
Grease and line the base of a 30cm x 25cms lice tin
Melt butter and add the sweetened condensed milk stirring to combine.
Add the remaining ingredients for the base and mix to combine.
Press the base into the slice tin.
To make the icing, soften the cream cheese a little and then add butter and continue to soften. Beat together. Add the lemon zest and icing sugar to get the desired consistency. Spread over the base and refrigerate.