Anyway, given my new found status as "The Source", I decided to get all adventurous and experimental and try a new recipe. I know, living on the edge here people. My Mum was given a recipe for a chocolate cake that was made in a baking dish. Given that I have a baking dish and an oven, I thought "Why not?"
So, without further ado, here is the resulting adventure.
To start with I ventured into my pantry. I dodged the many bristling mouse traps (I am ever vigilant in The War On Rodents) and came out with these ingredients. Except the eggs, I got those by braving the snake ridden chook pen (OK - the snakes should be hibernating so this was not as risky as I am trying to make it sound).
- 3 cups SR flour
- 2 & 1/2 cups sugar
- 3/4 cup cocoa
- 2 & 1/4 teaspoons bicarb
- 250g butter, melted
- 2 cups milk
- 2 teaspoons vanilla
- 6 eggs (that's a lot, isn't it? - oh well, I have chooks and I am not afraid to use them)
To start with I needed to sift the flour. This is when I got really reckless. I let Farmgirl do the sifting....
|Almost 4 Year Old With Sieve, Don't Try This At Home|
Then I added the sugar, cocoa and bicarb. I was too traumatised after the flour sifting to sift these,, so I just whisked through all the dry ingredients in the bowl a few times.
Then the eggs needed to be whisked and added. After that I poured in the milk, vanilla and melted butter. As my bowl was almost overflowing I tipped the whole lot into my super glamourous pistachio KitchenAid and gave it a whirl.
I wasn't sure how "mixed up" it was supposed to be but thought the above looked about right.
The next step involved lining a baking dish with baking paper. So I did. Then I tipped the cake mixture in and had second thoughts. Because the dish was this full.
Although I am all for exciting kitchen adventures, I decided that discretion was the better part of valour. To avoid spending the rest of the day cleaning burnt cake mix off the oven shelves, I quickly lined another dish and put some of the mixture in there. So there was a big cake and a baby cake.
|Cakes Breed In The Farm Kitchen|
The whole lot then went in a moderate oven. The recipe said the cake should take an hour and a half. I think if I had made it in my big, whopper baking dish then this would have been about right. As it was, I took the little cake out after an hour and ten minutes. The big one took about an hour and twenty minutes.
The cake(s) turned out really well. Light and yummy. I may or may not ice them. Apparently they freeze well. This can only be a good thing as I seem to have an awful lot of chocolate cake here...
|Cake, With A Light Dusting Of Icing Sugar For Styling Purposes|
This would be a great recipe for a cake stall or if catering for workers.
So there you go. Have a good day, wherever you are.