Beat margarine and condensed milk well . Add
flour, cocoa powder, baking powder, soda, and essence and beat well.
Add milk and beat well.
Pour in a 7" tin and bake at 180’ C for
25 minutes.
For frosting, beat margarine and icing sugar
till light and fluffy. Add cocoa powder and vanilla essence while
beating.
For chocolate decoration, break chocolate in
small pieces in a vessel and add milk. Place the chocolate vessel
in a larger vessel of water and heat to 70’ C. Melt the chocolate
evenly.
For sugar syrup boil water, sugar and cool.
Slit the cake in 2.
Soak the lower half with sugar syrup and add
¼ of the frosting. Put the other half of the cake soak it and ice
the entire cake.
Pour the chocolate on top.
PINA COLADA :
100 gms.
Flour
30 gms.
Margarine / Butter
130 gms.
Condensed Milk
3 Rings
Pineapple ( arrange in tin for decoration)
70 mls.
Pineapple stock
30 gms.
Desiccated coconut
1 tsp.
Baking Powder
1/8 tsp.
Baking Soda
60 – 70 mls.
Milk
½ tsp.
Pineapple essence
30 gms.
Brown Sugar for decoration
6 pcs.
Cherries for garnishing
30 gms.
Margarine for decoration
Method :
Mix margarine and brown sugar and spread evenly
in a 7" tin.
Decorate with pineapple rings and cherries.
Beat margarine and condensed milk well. Add
flour, baking powder, soda, and desiccated coconut and beat well.
Add pineapple stock, essence and beat well.
Pour the batter into the tin and bake at 180’
C for 40 minutes. Invert the cake immediately after it is done.
Variation : Use fresh pear or peach
slices instead of pineapple.
Date & Walnut Cake :
100 gms.
Flour
40 gms.
Margarine / Butter
130 gms.
Condensed Milk
50 mls.
Water
40 gms.
Walnut
¼ Tsp.
Baking Soda
1 Tsp.
Baking Powder
130 gms.
Dates ( Wash, Stone , Chop )
1 Tsp.
Vanilla Essence
Method :
Cook Dates in 75 ml. Water and 1/8 tsp. of
baking soda till quite dry.
Cream the condensed milk and margarine, beat
in the flour and add the water and vanilla essence and beat well.
Cream in the dates and walnut.
Pour the batter in a 6" greased and lined
round tin and bake in a pre heated oven at 170 C for 35 - 40 minutes.
Coconut Cookies :
80 gms.
Flour
50 gms.
Powdered Sugar
40 gms.
Butter
40 gms.
Desiccated Coconut
1/8 Tsp
Baking Powder
7 - 10 drops
Vanilla Essence
To mix
Milk ( 30 mls. approx.)
Method :
1.. Sieve flour and baking powder.
2. Cream butter and sugar well, add flour and desiccated coconut.
3. Make a soft dough by adding milk and roll the dough into a cylinder.
4. Roll the cylindrical dough in a butter paper and refrigerate/chill
it for 4 to 5 hours or till hard ( Don't freeze).
5. Cut the cylindrical dough into slices .
6. Bake at 175 C for 15 minutes or till Golden brown.
