Chocolate Cake (Serves 12)
Ingredients
For the icing:
Method
1. Preheat oven to 180°C. Line a 23 cm round cake tin with baking paper and spray with vegetable oil cooking spray.
2. Place margarine and brown sugar in a mixing bowl and beat with an electric mixer until light and fluffy. This is creaming. Ad apple sauce, egg and buttermilk. Mix well.
3. Sift flour, bicarbonate of soda and cocoa together, onto a sheet of grease proof paper. Add to buttermilk mixture and fold in.
4. Place mixture in prepared tin; spread level with a spatula. Bake for 35 minutes or until a skewer can be inserted and removed clean from the centre of the cake. Cook cake in tin on a cooling rake for 15 minutes. Then turn out and allow to cool completely.
5. Icing: combine all ingredients in a saucepan. Stir over low heat, until smooth and combined. Pour warm icing over cake. Allow 30 minutes standing time before serving.
Buttermilk Substitute: Combine 1 cup of low-fat milk and 2 teaspoons of vinegar. Allow 10 minutes standing time before use.
Taken from:
Quick, Light & Delicous, Group 13- Recipe Card 23
- ¼ cup, margarine
- ¼ cup, tightly packed brown sugar
- ¼ cup, apple sauce
- 1 egg (60g), lightly beaten
- 1 1/3 cups, buttermilk
- 1 ½ cups, self-raising flour
- ½ teaspoon, bicarbonate of soda
- 8 teaspoons, of cocoa
For the icing:
- ¼ cup, unsalted butter
- 8 teaspoons, corn syrup
- 4 teaspoons, cocoa
- 1 cup icing sugar, sifted
- ½ teaspoons vanilla flavouring
Method
1. Preheat oven to 180°C. Line a 23 cm round cake tin with baking paper and spray with vegetable oil cooking spray.
2. Place margarine and brown sugar in a mixing bowl and beat with an electric mixer until light and fluffy. This is creaming. Ad apple sauce, egg and buttermilk. Mix well.
3. Sift flour, bicarbonate of soda and cocoa together, onto a sheet of grease proof paper. Add to buttermilk mixture and fold in.
4. Place mixture in prepared tin; spread level with a spatula. Bake for 35 minutes or until a skewer can be inserted and removed clean from the centre of the cake. Cook cake in tin on a cooling rake for 15 minutes. Then turn out and allow to cool completely.
5. Icing: combine all ingredients in a saucepan. Stir over low heat, until smooth and combined. Pour warm icing over cake. Allow 30 minutes standing time before serving.
Buttermilk Substitute: Combine 1 cup of low-fat milk and 2 teaspoons of vinegar. Allow 10 minutes standing time before use.
Taken from:
Quick, Light & Delicous, Group 13- Recipe Card 23