Exercise for the Heart
Archive for August, 2009
Ten Short Minutes
A birthday cake, of course I will!
I thought for days and planned until
A nice design I had in mind
Now all I need is time to find
I made the leaves, I made the flowers
I baked and iced and worked for hours
A masterpiece, a work of art
Made with love right from the heart
They loved the cake “it looks a treat”
“Really much too nice to eat”
“Where’s the knife, get it speared”
In ten short minutes It had Disappeared.
Chocolate Banana Cake
Chocolate Banana Cake
Yield 22cm cake
2 cups sifted SR flour
125g soft butter
1/2 cup water
2 eggs
1 cup castor sugar
1 large ripe banana, mashed
1/2 cup chopped Pecan nuts
1/2 cup dark chocolate bite
1/2 cup instant full cream milk powder
- Pre – heat oven to 180C
- Grease 22cm round tin with butter, line with baking paper.
- Beat butter & sugar until light & creamy.
- Slowly add eggs & banana until well combined.
- Stir in pecan nuts & chocolate bits.
- Add sifted flour, milk powder & water, stir until combined.
- Spread into prepared pan, bake approximately 1 hour or until cooked.
- Stand 5 minutes before turning onto a wire rack to cool.
- When cold, spread with Chocolate Frosting.
Cook’s Hint: Add eggs & banana slowly or the mixture will seperate.
Chocolate Frosting
- 125 g cream cheese
- 1 1/2 cups icing sugar
- 30 g butter
- 60 g good cooking chocolate melted
Beat the cream cheese & butter until light & creamy.
Add 1/2 the icing sugar & the melted cooking chocolate, beat until combined
Add remaining icing sugar & beat until completely combined
Spread over cold cake immediately.
Hints & Tips from the Cook’s Kitchen:
Don’t wait to spread frosting as chocolate will set and it maybe hard to spread