Moist Date Cake; Easy Chocolate Cake With Butter Cream Icing - Sunbeam BT5350 Instruction Booklet

Sweets (continued)

Moist Date Cake

1 ½ cups dates, deseeded, roughly chopped
1 cup boiling water
1 teaspoon bicarbonate soda
80g butter, softened
½ cup brown sugar
2 eggs
1 cup self raising flour, sifted
Custard, to serve
1.Preheat oven to 180°C using the BAKE
setting. Place rack in the middle shelf in
the sunken position. Line a 18cm cake pan
with baking paper.
2.In a small bowl combine dates, water
and bicarbonate soda. Let stand for 10
minutes.
3.In a separate bowl cream butter and sugar
until light and fluffy. Add eggs one at a
time, mixing well after each addition.
4.Add date mixture and flour to the butter
mixture. Stir until well combined. Pour
into pan. Place in oven and bake for 35-40
minutes or until cooked. Serve warm with
custard.

Easy Chocolate Cake with Butter Cream Icing

Makes: 12
2 ¼ cups plain flour, sifted
1 ¾ cups caster sugar
1 cup milk
½ cup cocoa powder, sifted
½ cup vegetable oil
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
2 eggs
1 cup boiling water
200g butter, softened
Icing
2 ½ cups icing sugar, sifted
¹⁄ ³ cup cocoa, sifted
¼ cup milk
1.Preheat oven to 160°C using the BAKE
setting. Place rack in the middle shelf in
the sunken position. Line a 23cm round
cake pan with baking paper.
2.In a large bowl combine all ingredients,
except boiling water. Mix until smooth.
While stirring, gradually add small amounts
of boiling water.
3.Pour into pan. Bake for 35-40 minutes or
until a skewer comes out clean from the
centre of the cake. Cool cake in pan before
removing.
4.Beat butter in a large bowl until light and
pale. Gradually add icing sugar, cocoa and
milk.
5.Place cake on a flat work surface. Cover
the top and sides of cake with icing.
TIP: To make icing look smooth keep a
container of hot water close by. Dip your
knife into the water to help create a smoother
finish to the icing.