Sunday, 26 August 2012

Chocolate Orange Cake (with Evaporated Milk)

(just had a little piece to make sure it was ok :) )

Oven: 160 C ; 325 F ; Gas3 - preheated
2 ozs. (50g.) cocoa powder (sieved)
approx. 5 tbls. of boiling water
3 eggs
1 x 175g can of evaporated milk
6 ozs. (175g.) self-raising flour (sieved)
1 level tsp. baking powder
8 ozs. (225g.) caster sugar
4 ozs. (100g) softened butter
(+2 ozs. *shelled walnuts - chopped - if fancied)
**1 x Terrys Chocolate Orange (plain or milk chocolate) - (175g. chocolate)

1. Mix the hot water and cocoa to a smooth thickish paste and set aside.
2. In a separate bowl beat together the eggs with 5 tablespoons of the evaporated milk
3. Add the remaining ingredients - mix together, then add the cocoa paste and mix well to a nice smooth batter.
4.  Pour into a greased and floured  tray-bake tin - (approx. 30cm x 18cm x 3cm deep) and bake until cooked through - about 20 mins. - approximately.  Test the centre to check whether cooked through.  It should be just firm and slightly coming away from the edges of the tin.
5. Let it cool a little then spread the icing over the top:

- Remaining evaporated milk + **1 Terry's Chocolate Orange (plain or milk)
Melt these until smooth on a low light, stirring.
Leave this to cool as it will thicken, then spread over the cake.
I generally leave this cake in the tin, so it's easy to transport, but serve, normally, cut into squares on a pretty plate.

The cake could also be decorated with halved Strawberries, Smarties or Marshmallows.
The *crushed nuts can be either sprinkled on top or mixed in with the batter.
You can add some sultanas/raisins.  (Flour the fruit before adding to the batter.)
You could just swirl the cocoa paste in so you have a pretty pattern with some plain cake showing through.
Children will love this cake!

This recipe originally came from "Secrets from a Country Kitchen by Lucy Young" but I have slightly adapted it.

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