18
19
RECIPES
NOTES
CHOCOLATE AND PEANUT CAKE
INGREDIENTS
2 teaspoons white vinegar
½ cup milk
1 cup self–raising flour
½ cup caster sugar
¼ cup cocoa
¼ teaspoon bicarbonate of soda
1 x 60g egg
60g butter, melted
M
cup cream, for serving
1 tablespoon icing sugar, for serving
1 Scorched peanut bar, crumbled, for serving
METHOD
1.
Preheat frypan on HIGH SEAR setting.
2.
Grease and lightly flour a 20cm round
cake pan.
3.
Add vinegar to milk, mix well and allow to
stand for 5 minutes.
4.
Sift flour, sugar, cocoa and soda into a
mixing bowl. Add egg, butter and milk
mixture. Mix with an electric beater to form
a smooth batter.
5.
Pour batter into prepared tin and
smooth top.
6.
Place cake on a small wire rack in frypan,
cover with lid, with vent closed, and
cook for 40 minutes or until cooked
when tested.
7.
Remove from frypan and allow cake to
stand for 2–3 minutes before turning onto
a wire rack. Cool completely.
8.
Just before serving, whip cream and fold
in crumbled peanut bar. Cut cake in half
horizontally. Spread cream mixture over
cut surface of the bottom layer, place cut
surface of the top cake layer onto the
cream. Lightly dust top surface of cake with
icing sugar.
