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Ingredients
Cake:
625 ml cake flour
375 ml castor sugar
10 ml bicarbonate of soda
60 ml cocoa powder
5 ml salt
250 g LANCEWOOD® Cultured Cream, at room temperature
2 extra large eggs
330 ml canola oil
10 ml vinegar
5 ml vanilla essence
Icing:
1 x 230 g LANCEWOOD Medium Fat Plain Cream Cheese, at room temperature
200 g softened butter
125 ml cocoa powder
15 ml vanilla essence
2 x 250 ml icing sugar
15 – 30 ml milk
To finish:
Chocolate covered peanuts or shortbread
Method
Cake:
Sift the dry ingredients together. Do this twice. Beat the cultured cream, eggs, oil, vinegar and vanilla essence together. Add to the dry ingredients and mix until just combined. Pour into two greased cake pans. Bake in a preheated oven at 180°C for 20 – 25 minutes or until a skewer inserted comes out clean. Leave to cool slightly and then turn out onto a cooling rack to cool completely.
Icing:
Beat the cream cheese, butter, cocoa powder, vanilla essence and icing sugar together. Add a little milk until the mixture becomes soft and spreadable.
To finish:
Sandwich the two cakes together with some of the icing. Spread the remaining icing on top and around the cake. Top with chocolate covered peanuts or shortbread.
Makes 1 cake