All in one Delicious Choc or Madeira Cake - Revision history

Mad Margaret at 18:18, 10 May 2013

2013-05-10T18:18:57Z

Mad Margaret at 11:32, 30 April 2013

2013-04-30T11:32:02Z

Mad Margaret at 23:07, 27 April 2013

2013-04-27T23:07:46Z

Mad Margaret at 22:41, 25 April 2013

2013-04-25T22:41:43Z

Mad Margaret at 22:31, 25 April 2013

2013-04-25T22:31:10Z

Mad Margaret: Created page with "==The Perfect Cake== ''This is just the easiest recipe to make and I've never had a problem with it. It's great for little ones as it's an all-in-one and they can have a big..."

2013-04-25T22:28:18Z

Created page with "==The Perfect Cake== ''This is just the easiest recipe to make and I've never had a problem with it. It's great for little ones as it's an all-in-one and they can have a big..."

New page

==The Perfect Cake==

''This is just the easiest recipe to make and I've never had a problem with it. It's great for little ones as it's an all-in-one and they can have a big bowl and stir, while you add the ingredients. When they've got tired stick it in the Kitchenaid (or equivalent) and whip it up ready for cooking. You can double the ingredients to make a nice giant cake for a big party and you can use it for cupcakes too. Nb if the dough looks a bit stiff, add a little milk.''

===1 CHOCOLATE CAKE===

*5 oz/150g Self raising flour
*6 oz/175g Butter (softened in microwave)
*3 large eggs
*3 oz/75g Cocoa or drinking chocolate
*6 oz/175g Caster sugar
*3 tablespoons boiling water

*Mix together well and beat with blender for at least 2 minutes until colour lightened considerably.
*Put in deep 8-9" cake tin lined with liner
*Bake middle shelf at Gas 4 for 45 minutes

===1 MADEIRA (VANILLA) CAKE===

*8oz/225g Self raising flour
*6 oz/175g Butter (softened in microwave)
*3 large eggs
*6 oz/175g Caster sugar
*3 tablespoons boiling water
*1 teaspoon of vanilla extract

*Mix together well and beat with blender for at least 2 minutes until colour whitened
*Put in deep 8-9" cake tin lined with liner
*Bake middle shelf at Gas 4 for 45 minutes

← Older revision		Revision as of 18:18, 10 May 2013
Line 43:		Line 43:
	I vary this with cocoa powder added with the icing sugar and even melted chocolate and cream. It's all easy enough to keep adding dry and wet until it's right. Any extra gets frozen for another day.		I vary this with cocoa powder added with the icing sugar and even melted chocolate and cream. It's all easy enough to keep adding dry and wet until it's right. Any extra gets frozen for another day.

−	--[[User:Mad Margaret\|Mad Margaret]] ([[User talk:Mad Margaret\|talk]]) 11:32, ~~30 April~~ 2013 (UTC~~)(MM~~)	+	--[[User:Mad Margaret\|Mad Margaret]] ([[User talk:Mad Margaret\|talk]]) [[File:Mad Margaret.jpg\|64px\|link=User:Mad Margaret\|Mad Margaret]] 18:18, 10 May 2013 (UTC)

← Older revision		Revision as of 11:32, 30 April 2013
Line 43:		Line 43:
	I vary this with cocoa powder added with the icing sugar and even melted chocolate and cream. It's all easy enough to keep adding dry and wet until it's right. Any extra gets frozen for another day.		I vary this with cocoa powder added with the icing sugar and even melted chocolate and cream. It's all easy enough to keep adding dry and wet until it's right. Any extra gets frozen for another day.

−	(MM)	+	--[[User:Mad Margaret\|Mad Margaret]] ([[User talk:Mad Margaret\|talk]]) 11:32, 30 April 2013 (UTC)(MM)

← Older revision		Revision as of 23:07, 27 April 2013
Line 42:		Line 42:

	I vary this with cocoa powder added with the icing sugar and even melted chocolate and cream. It's all easy enough to keep adding dry and wet until it's right. Any extra gets frozen for another day.		I vary this with cocoa powder added with the icing sugar and even melted chocolate and cream. It's all easy enough to keep adding dry and wet until it's right. Any extra gets frozen for another day.
		+
		+	(MM)

← Older revision		Revision as of 22:41, 25 April 2013
Line 36:		Line 36:
	*Put in deep 8-9" cake tin lined with liner		*Put in deep 8-9" cake tin lined with liner
	*Bake middle shelf at Gas 4 for 45 minutes		*Bake middle shelf at Gas 4 for 45 minutes
		+	*Slice in half when cool and spread with your favourite jam. Put back together and EAT!
		+
		+
		+	nb The chocolate topping is one of my inspirational things - I don't measure, so I can't be precise. For standard vanilla, I usually start with about half a pack of slightly softened butter in the Kitchenaid. To that I add a LOT of icing sugar and keep blending. I usually get it to the dry stage and then add some sweet condensed milk (Nestle), about half a can or thereabouts. Maybe then add a few drops of Vanilla Extract (never essence) and some milk or water to get it to the spreadable consistency I need.
		+
		+	I vary this with cocoa powder added with the icing sugar and even melted chocolate and cream. It's all easy enough to keep adding dry and wet until it's right. Any extra gets frozen for another day.

← Older revision		Revision as of 22:31, 25 April 2013
Line 2:		Line 2:

	''This is just the easiest recipe to make and I've never had a problem with it. It's great for little ones as it's an all-in-one and they can have a big bowl and stir, while you add the ingredients. When they've got tired stick it in the Kitchenaid (or equivalent) and whip it up ready for cooking. You can double the ingredients to make a nice giant cake for a big party and you can use it for cupcakes too. Nb if the dough looks a bit stiff, add a little milk.''		''This is just the easiest recipe to make and I've never had a problem with it. It's great for little ones as it's an all-in-one and they can have a big bowl and stir, while you add the ingredients. When they've got tired stick it in the Kitchenaid (or equivalent) and whip it up ready for cooking. You can double the ingredients to make a nice giant cake for a big party and you can use it for cupcakes too. Nb if the dough looks a bit stiff, add a little milk.''
−		+	[[File:Choc.jpg\|400px\|center\| Easy Chocolate Cake]]