Quick chocolate cake
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Quick chocolate cake
  Quick    Chocolate    Cakes  
Last updated 6/12/2012 1:02:02 AM. Recipe ID 25472. Report a problem with this recipe.
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      Title: Quick chocolate cake
 Categories: Cakes, Usenet
      Yield: 1 Cake
 
MMMMM------------------------CAKE MIXTURE-----------------------------
  1 3/4 c  Flour, self-raising
           -(up to 2 C)
  1 1/4 c  Caster sugar, or
           -white sugar chopped
           -in the blender
      6 T  Cocoa (Use more if
           -you like)
    1/2 t  Bicarbonate of soda
    1/4 t  Salt
      2    Eggs
      1 c  Milk
      4 oz Butter (or margarine)
  1 1/2 t  Vanilla

MMMMM--------------------------TOPPING-------------------------------
      1 c  Cream, whipped with
           -a little icing sugar
      3 oz Cooking chocolate
    1/2 oz Copha
           Nuts
 
  Sift the dry ingredients together in a mixing bowl.  Soften the
  butter and add with the milk and vanilla to dry ingredients. Beat for
  2 mins with a wooden spoon or until smooth. Add eggs and beat another
  2 mins. Pour into an 8-inch round cake tin (I find the collapsible
  type best). Cook in a moderate 350-375 degree F. oven for 1 hour.
  
  Turn the cooled cake over, slice into two layers and fill with cream.
  Melt chocolate with copha (do not burn) and pour over cake, dribbling
  it down the side. Decorate with almonds, pecans or walnuts.
  
  NOTES:
  
  *  Dangerously delicious chocolate cake.
  
  *  Self-raising flour is popular in Britain and Australia, and hard
  to find in North America. Substitute about 2 cups of ordinary flour,
  all-purpose with about 1/2 t of salt and about 3 t of baking powder
  mixed in.
  
  *  The North American equivalent of caster sugar is "granulated
  sugar." There is no equivalent of copha, but a mixture of butter and
  coconut is better than nothing. Crisco has the right cooking
  properties to substitute for copha, but the wrong flavor.
  
  *  You can pour a little Grand Marnier into the cake before spreading
  the cream in the middle, but it doesn't need it.
  
  : Difficulty:  moderate.
  : Time:  10 minutes preparation, 1 hour cooking, 1 hour to cool and 5
  minutes decorating. 5 minutes to eat.
  : Precision:  Measure the ingredients, though the cocoa and cream are
  not critical.
  :
  : Alicia Parmiter
  : Australian Graduate School of Management, Uni of New South Wales
  alicia@agsm.unsw.oz seismo!munnari!agsm.unsw.oz!alicia
  
  : 




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Recipe ID 25472 (Apr 03, 2005)

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