Sunbeam Planetary Mixmaster MX7900B User Manual page 21

Recipes continued
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
scraper beater beat on low speed (1-4)
until combined.
4.Increase to medium speed (5-7). 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
²⁄ ³ 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 Mixing Bowl. Using the
scraper beater on low speed (1-4) 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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