I explained to Leah at the Cookbook Guru https://thecookbookguru.wordpress.com/ what a mess I’d made of my submission to the Guru Book Club, she was really nice about it. (She hadn’t yet sighted my cake.)
I’m posting a very delicious Margaret Fulton cake and I’ve stuffed it up. I’m generally a reasonable cook and baker and have been baking this cake for decades and making a passable job of it too. It’s just that when people like me set out to impress, we tend to trip over our electric hand mixers. You’ll note from the abysmal result, that I most definitely did a good job of that. But having looked forward to joining the fray just this once (believe me, I’m leaving it to the professionals from now on), I’ve decided to brave it.
I’ve said it before but it bears repeating – I do so admire the food bloggers. Sandra from Please Pass the Recipe recently said that when she tries a recipe from a new book, she immediately needs to annotate it, adjust the ingredients, the quantities and modify the method to suit her taste. I just don’t get why the Freshly Pressed crew, a short sighted bunch, haven’t pounced on the Foodie bloggers yet.
I’m just a follower and happy to be so. But just this once – and having my 1984 Margaret Fulton Encyclopedia of Food and Cookery to hand, I decided to combine the occasion with, coincidentally, my son’s birthday. PS He would be the first to tell you that although this time round it looks like something his little nephew put together in the sand pit, it definitely is tasty.
- 60g butter 1 ½ teaspoons bicarbonate of soda
- 2 cups chocolate frosting 1 teaspoon salt
- 3 eggs ¾ cup milk
- 2 ¼ cups plain flour
- 125 dark cooking chocolate ½ teaspoon vanilla essence
- 185 g Philadelphia Cream Cheese 6 cups icing sugar
- 125 (4 oz) butter ¼ cup hot water
Set oven temperature at a moderate 180 degrees Celsius and grease two 9 inch round sandwich cake tins. Combine butter and 2 cups of the Chocolate Frosting, mixing until smooth. Mix in eggs one at a time, beating well after each addition. Sift flour, bicarbonate of soda and salt. Fold floured mixture into creamed mixture alternately with milk beginning and ending with dry ingredients. Spoon evenly into prepared tins and bake in a moderate oven for 30 minutes (that’s approximate as all ovens are different). Cool and sandwich together with Chocolate Frosting. Spread remaining frosting over top and sides of cake.
Chocolate Frosting: Melt chocolate over simmering water, cool. Beat cream cheese, butter, vanilla until smooth and creamy. Sift icing sugar and mix half of the icing sugar into the cream cheese mixture. Add hot water to the remaining icing sugar and mix, then add the melted chocolate. Beat until smooth.
Tips: It’s obvious but I’ll mention it anyway, as 2 cups of frosting go into the cake mixture you need to make the frosting first.
Keep an eye on your cake. Ovens are different so what I consider moderate may not be so for you. If it’s not quite ready but looking cooked on the top and you think it might burn if you bake it too much longer, (I) place a paper towel on top until baked.