Sunbeam Planetary Mixmaster The Tasty One User Manual page 19

Recipes
Chocolate Chocoholic Cake
Serves: 10-12
185g butter, room temperature
2 ¼ cups caster sugar
1 ½ cups water
¼ cup cocoa powder
¾ teaspoon baking soda
2 ¼ cups self-rising flour
3 eggs
1. Preheat oven to 180°C. Grease and line a
22cm cake pan with baking paper.
2. Combine butter, sugar, water, cocoa and
baking soda in a large saucepan. Stir
over medium heat without boiling until
sugar has dissolved and butter is melted.
Bring to boil then reduce heat to low.
Simmer uncovered for 4 minutes. Allow
to cool.
3. Pour sugar mixture and flour into the
Stainless Steel Mixing Bowl. Using the
beater attachment beat on low speed
until combined.
4. Increase to medium speed. Add eggs one
at a time, making sure to beat well after
each addition.
5. Pour into prepared pan. Bake for about 1
hour or until cooked when tested. Stand
in pan for 5 minutes. Place on wire rack
to cool. Top with rich fudge frosting.
Rich Fudge Frosting
Makes: 2 cups
180g butter, chopped
1 cup caster sugar
⅔ cup water
3 cups icing sugar
½ cup cocoa powder
1. Combine butter, sugar and water in
a small saucepan. Stir over low heat,
without boiling, until sugar dissolves.
2. Place icing sugar and cocoa powder in
the Stainless Steel attachment Mixing
Bowl. Using the beater on low speed mix
until combined. Add butter mixture and
mix until smooth.
3. Cover and refrigerate for 20 minutes or
until frosting is cool and thickens. Beat
with a wooden spoon until spreadable.
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