Layer Cake

Ingredients

225g margarine
225g castor sugar
6 large eggs
125g plain flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp mixed spice powder
2 tbsp milk powder

Method

1. Sift flour and baking powder together.
2. Cream margarine and castor sugar until light. Add eggs one at a time, beating well after each addition.
3. Add in salt, milk powder and mixed spice powder. Mix well. Fold in sifted flour gently.
4. Grease the sides and line the bottom of 7-inch square tin.
5. Spread 1/3 cup of batter onto a preheated baking tin and quickly tilt the tin so that the batter will spread evenly and level the surface.
6. Grill under moderate heat until the surface turn dark brown. Repeat until all the batter is used up.
7. When the final layer is done, put the cake into a preheated oven 180°C, for about 15 minutes to finish the baking.
8. Cool cake on a wire rack before cutting.

Batik Cake

Ingredients

175g butter
4 large eggs
300g condensed milk
40g Nestum
110g Milo powder
15g cocoa powder
125 ml water
280g Marie biscuits, break into pieces

Method

1. Beat butter till light and creamy. Add in one egg at a time and beat well after each addition.
2. In a saucepan, mix together condensed milk, Nestum, cocoa powder, Milo and water. Add in the butter mixture. Mix well.
3. Cook over low heat until batter thickens, stirring all the time so that it won’t get burn.
4. When the batter thickens, turn off the heat and set aside to cool. Gently fold in the Marie biscuits bit by bit.
5. Spread the cake mixture and press lightly layer by layer on greased and lined 7-inch square cake tin.
6. Bake at 150 C for 1 hour. Remove and let it cool thoroughly before wrapping up tightly with aluminium foil. Chill for a few hours or overnight before serving.

Note: The small crumbs resulted from breaking the Marie Biscuits into pieces should be discarded and not added to the cake batter.

Chocolate Cake

Ingredients

1 box (18 oz) chocolate cake mix

1 cup mayonnaise

1 cup water3 eggs

1 tsp ground cinnamon (optional)

Method

1. Grease and lightly flour two 9-inch round cake pans. Set aside.

2. In a large bowl, with electric mixer on low speed, beat cake mix, mayonnaise, water, eggs and cinnamon for 30 seconds.

3. Beat on medium speed, scrapping sides occasionally for 2 minutes. 4. Pour batter into prepared pans.5. Bake for 30 minutes or until toothpick inserted in the centre comes out clean.6. Cool the cake for 10 minutes on a wire rack, remove from pans and cool completely.7. Sprinkle the cake with confectioners' sugar or fill and frost, if desired.Tips: You may prepare the cake mix as above in 13 x 9-inch baking pans and bake for 40 minutes.

Cake : Tiramisu

INGREDIENTS

6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/4 cup strong brewed coffee, room temperature
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder

DIRECTIONS

In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.

In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.

In a small bowl, combine coffee. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that.

Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

Cake : Carrot Cake

INGREDIENTS

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting:

In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Cake : Chocolate Chip

INGREDIENTS

1 cup shortening
2 cups sugar
4 (1 ounce) squares unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
5 eggs
2 1/4 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 cups semisweet chocolate chips

FROSTING:

2/3 cup butter, softened
5 1/3 cups confectioners' sugar
1 cup baking cocoa
1 cup milk
2 teaspoons vanilla extract

DIRECTIONS

In a large mixing bowl, cream shortening and sugar until light and fluffy. Add chocolate and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in the chocolate chips.

Pour into three greased and floured 9-in. round cake pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large mixing bowl, cream butter until light and fluffy. Combine sugar and cocoa; add to creamed mixture alternately with milk. Add vanilla; beat well. Spread frosting between layers and over top and sides of cake.

Cake : Chocolate Trifle

INGREDIENTS

1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

DIRECTIONS

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Source : allrecipes.com