October is BIG CAKE BAKE time, and this has got to be the yummiest way to make a huge difference to helping the Red Cross, to continue to do the awesome work they do every day.
Baking is something I love to do, I am always trying new recipies and filling the house with sweet treats, not so good for the waistline, but yummy none the less.
BIG CAKE BAKE is your chance to bake up a storm, so whip out the apron, wooden spoon and bowl and start mixing it with the best. You just have to go to the Red Cross site www.bigcakebake.org.au and you can set up your own fund raising page, how cool! Get your family and friends in on the fun and why not host a lovely afternoon tea for your group, so they can all enjoy your efforts.
For those of you who are not dab hands around the kitchen, and don’t know where to start, below is the MOST amazing Chocolate Cake recipe, that has graced just about every birthday party table that I have ever had, everyone loves it, easy to make, tastes just like a mud cake, but no blocks of chocolate required, so much kinder in the fat department. This recipe was given to me many years ago by my ‘Aunty’ Audy and has pride of place in my recipe collection………add it to yours and share the joy!
TEXAN MUD CAKE
PART 1
- 250 gm Butter
- 1 Cup Water
- 4 Tablespoons Cocoa
Combine ingredients into a small saucepan, when the butter has melted, bring to the boil, then remove from heat and set aside to cool.
PART 2
- 2 Eggs (at room temperature)
- 1/2 Cup Milk
- 1 Tablespoon Brown Vinegar
- 1 Teaspoon Bicarb Soda
- 1 Teaspoon Vanilla Essence
Combine these ingredients in a large mixing bowl.
PART 3
- 2 Cups Sugar
- 2 Cups Plain Flour
- 1/2 Teaspoon Salt
Sieve these ingredients into another bowl.
Add Part 1, into the large bowl that you put Part 2 ingredients in. Add Part 3 and mix with a whisk to combine and help break up any lumps that might form.
Line a 30cm x 20cm pan with cooking spray and baking paper (if you don’t have that size pan, use a round one at least 22cm), I just prefer to make the rectangular shape and cut the cake into fingers instead of slices as it is very rich, but I have made it round before and it works just as well.
Place the mixture into the prepared pan and bake for 50 minutes in an oven that has been pre-heated to 190C, turning a couple of times.
Allow to cool before turning out onto a cake rack. When completely cold, slather with Chocolate Icing or Ganache if you prefer.
This cake actually tastes better when it is a day or two old, so it is a great recipe that you can make in advance and it won’t be dry and yucky when it’s time to enjoy it. Store it in the fridge when you have iced it.
So no excuses, you have got the perfect recipe, now get baking and make a difference from the comfort of your kitchen.