The poster who posted this was [is still? ] a caterer. I haven't made this, but one whole cup of sugar seems excessive. I think it would work well with just half a cup.
I have made a banana cake with just 1/4 cup of sugar (having experimented by slowly reducing from 1 cup) and that was very successful, though a cake with slightly less volume. That shouldn't be the case here with the melted, not creamed, method.
boxsters3,
Apr 17, 12:34am
Crunchy Chocolate Cake (actually a thick slice)
5 oz (142 grams) butter; 1 cup kornies or weetbix; 1 cup coconut; 3/4 cup brown sugar; 1 tspn baking powder; 2 dspn (desert spoons) cocoa; 1 cup flour(As you can tell by the oz measurement its an”old” recipe, the cups are teacups not big measuring cups. I haven‘t made it for a while as don‘t have weetbix around to make it with. But it is a good tin filler and easy to make. It isn’t a big recipe so I would usually 1 and a half times it. )
Mix all together except butter. Melt butter and stir in well. Press in cake tin. Cook about 20 minutes at 400 F (about 190 C)Ice with chocolate icing while hot and sprinkle with coconut. Cut while hot. Best left in tin until next day.
jen51,
Feb 8, 9:07am
thanks guys that is awesome
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.