Pop­corn & Peanut But­ter Choco­late Cakeake

Woman’s Day (NZ) - - Cooking Extra -

SERVES 16 PREPA­RA­TION & COOK­ING 1 HOUR, 15 MIN­UTES (PLUS COOL­ING)

½ cup co­coa ½ cup boil­ing water 185g but­ter, chopped

(see tip) 1½ cups caster su­gar 2 tea­spoons vanilla ex­tract 3 eggs 1½ cups self-rais­ing flour ½ cup plain flour ¾ cup but­ter­milk 2 cups nutty caramel

pop­corn 2 tea­spoons ic­ing su­gar PEANUT BUT­TER FROST­ING 435g ready-made vanilla

frost­ing 200g smooth peanut but­ter 1 ta­ble­spoon milk

1. Pre­heat oven to 160°C. Grease a deep 22cm square cake pan with but­ter. Line base and sides with bak­ing pa­per.

2. Com­bine sifted co­coa and boil­ing water in a large bowl un­til smooth.

Add but­ter, su­gar and vanilla, beat­ing with an elec­tric mixer un­til pale and fluffy. Beat in eggs, one at a time. Add sifted flours and but­ter­milk in 2 batches. Beat on a low speed un­til just com­bined. Spread mix­ture into pan.

3. Bake cake for 55 min­utes or un­til a skewer in­serted into cen­tre comes out clean. Leave cake in pan for 5 min­utes be­fore turn­ing, top-side up, onto a wire rack to cool com­pletely.

4. PEANUT BUT­TER FROST­ING. Stir all of the in­gre­di­ents in a medium bowl un­til smooth.

5. Place cake on a plate. Spread frost­ing on top. Just be­fore serv­ing, ar­range pop­corn on frost­ing, then dust with sifted ic­ing su­gar.

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