Chocolate and Walnut Butter Cake
Untitled Document
Preparation time: 20 minutes
Cooking time: 30 minutes
Makes 1 x 19 cm square cake
INGREDIENTS
125g butter (*)
½ cup caster sugar
2 egg, lightly beaten
1 tablespoon imitation vanila essence
½ cup walnuts, chopped
2 cups self-raising flour, sifted
2 tablespoons cocoa, sifted
½ cup milk
Icing
50g butter (*)
⅓ cup icing sugar, sifted
1 tablspoon cocoa, sifted (*)
walnut halves, for decoration
(*)available at IFFI product portfolio.
METHOD
1. Preheat oven to 180ºC. Brush a deep 19 cm spquare tin with melted butter or oil, line base and sides with paper; grease paper.
2. Beat butter and sugar with electric beaters in small mixer bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition. Add essence, beat until combined.
3. Transfer mixture to large mixing bowl; add walnuts. Using a metal spoon, fold in sifted dry ingredients alternately with milk. Stir until just combined and mixture is almost smooth.
4. Spoon mixture into prepared tin; smooth surface. Bake 30 minutes or until skewer comes out clean when inserted in center of cake.
5. Stand cake in tin 10 minutes before turning onto wire rack to cool.
6. To make Icing: Beat butter and sugar with electric beaters in small mixer bowl until light and creamy. Add sifted icing sugar and cocoa; beat until combined. Spread icing evenly over cake using a palette knife. Decorate with walnut halves.