Tuesday, March 26, 2013

Melting Cake

This cake wasn't supposed to be a "melting" cake, but I didn't really wait long enough for the frosting to sort of  "set" before putting it on the cake, so it ended up just drooping down the edges. None the less, it was still a pretty yummy cake and my daughter loved it :) it is egg free and not too sweet so it makes a good 1st cake. The cake is really light and fluffy and I decorated it with chocolate butterflies I made. If you would rather use buttermilk instead of souring your milk that is perfectly good.


3 1/2 cups all purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cocoa powder
2 cups milk
2/3 cup canola oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract

1 packet vanilla pudding mix
Chocolate butterflies
1 tub cream cheese
1/2 cup whipped cream
4 sheets gelatin 

Preheat oven to 180 degrees celsius. Sour the milk by mixing it with the vinegar and letting it sit for 5 minutes.

In a large bowl combine the flour, sugar, baking powder, salt and cocoa powder. Then add the sour milk and vanilla. Mix all the ingredients together to create a batter. If tou think it is too thick you can add some milk. If you want the cake to be another colour now would be the time to add your food colouring. Put the batter into the cake tins and bake for 25-30 minutes or until a toothpick stuck in the centre comes out clean.

For the frosting prepare your gelatin as instructed on the packet. Then combine the vanilla mix and cream cheese. Then mix in the gelatin and fold in the whipped cream. Allow it to set for about 30 minutes (longer if need be). Then frost the cooled cake and decorate as desired.

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