But­ter­scotch cake

SERVES 6 OR MORE PREPA­RA­TION: 15 MIN COOK­ING: 40 MIN

Drum Food - - CONTENTS -

250g but­ter

750ml (3c) cas­tor sugar 2 eggs

5ml (1t) vanilla essence 125ml (½c) co­coa pow­der 375ml (1½c) flour

15ml (1T) bi­car­bon­ate of soda 250ml (1c) stout

125ml (½c) plain yo­ghurt

BUT­TER­SCOTCH SAUCE

375ml (1½c) sugar

100g but­ter

60ml (¼c) cream hand­ful popped pop­corn

CHOCO­LATE IC­ING

330g but­ter, soft­ened 1L (4c) ic­ing sugar

250g choco­late, melted

Pre­heat the oven to 180°C and line two 20-cm round cake pans with bak­ing pa­per.

1 Cream the but­ter, cas­tor sugar and eggs with the vanilla essence. Sieve the dry in­gre­di­ents in a sep­a­rate bowl. Slowly add to the but­ter mix­ture un­til well com­bined. Pour in the stout and yo­ghurt and mix.

2 Trans­fer the bat­ter to the pans and bake for 40 min­utes. Al­low the cakes to cool slightly, then turn out onto a wire rack.

3 BUT­TER­SCOTCH SAUCE

Melt the sugar in a saucepan over medium heat and cook un­til it starts to caramelise. Add the but­ter and swirl in the pan un­til it has melted. Bring to a gen­tle sim­mer and re­move from the heat. Add the cream and mix un­til smooth.

4 In a sep­a­rate bowl add the popped pop­corn and stir in 45ml (3T) of the but­ter­scotch sauce un­til all the pop­corn is coated.

5 CHOCO­LATE IC­ING Beat the but­ter in a mix­ing bowl un­til light and fluffy. Add small amounts of ic­ing sugar, beat­ing well af­ter each ad­di­tion, un­til all the sugar has been added. Fold in the melted choco­late.

6 TO AS­SEM­BLE Slice each cake in half and spread one half of each cake with ic­ing and top with the se­cond half. Place the two cakes on top of each other and spread with more ic­ing. Pour over the re­main­ing but­ter­scotch sauce and top with the but­ter­scotch pop­corn.

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