Thursday, 4 July 2013

Teri's No Fail Amish Chocolate Cake

This recipe is pretty much fool proof and consistently delivers perfect results. It is our family go to cake and is actually pretty famous. Moist, fluffy, delicious, quick and easy, what more could you ask for in a cake! It converts well to make muffins instead.
Even if you aren't the best baker this will impress. I have made it and forgotten the eggs once and a friend made it and forget to shut the oven door and it still came out great.
This cake is best with caramel icing but I'm sure any icing would be good.


Ingredients

2 C Flour
2 C Sugar
3/4 C Cocoa
1 tsp Baking Powder
2 tsp Baking soda
1 cup hot coffee/or coffee substitute (I used 3tsp mixed with 1C boiling water)
3/4 C Oil
1 C Milk
1 Egg

Method

Sift all dry ingredients together
Make a well in the centre
Add the dry ingredients
Mix until well combined
Pour into a LINED cake tin (20cm works well) or into muffin cases
Bake in a 180 degree over for 40mins or until it springs back when lightly touched. Muffins take about 15mins

Caramel Icing

2 T butter
3 T brown sugar
1/4 C milk
about 1-1 1/2 C icing sugar

Method

Combine butter and sugar in a saucepan on medium heat until butter is melted and sugar dissolved
Allow to come to the boil for 30 sec being careful not to let it burn
Remove from heat and whisk in milk
Allow to cool completely (if you don't let it cool no matter how much icing sugar you add it will NEVER thicken up)
When cool mix in the icing sugar until it is a spreading consistency





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