Cake! magazine by Australian Cake Decorating Network Sept 2019 Cake! Magazine | Page 68

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PREP TIME: 30 MINS
COOK TIME: 70 MINS
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SERVES: 10
INGREDIENTS METHOD
Cake:
3 cups plain flour
2 cups CSR White Sugar
½ cup cocoa
2 tsp bicarbonate soda
¾ cup sunflower or
vegetable oil
2 tbs white vinegar
2 tsp vanilla essence
2 cups cold water 1. Preheat the oven to 160°C fan forced. Grease and line
the base of a 22cm cake pan.
Buttercream Icing:
300g unsalted butter,
softened
2 x 250g pkt CSR
Chocolate Buttercream
Icing Mix
6 tsp water
Maltesers, to serve 4. For the icing, use an electric mixer to beat butter until
pale and fluffy. Gradually add the 2 x buttercream icing
mix packs and water, beating continuously for 3-5 mins.
2. Sift the dry ingredients into a bowl and mix to combine.
Make three deep wells in the mixture. Pour the oil into
one well, vinegar into the second and vanilla into the
third. Pour cold water over the top and stir well with a
whisk. Pour into the prepared cake pan.
3. Bake for 70 mins, or until a skewer inserted into the
centre comes out with only some moist crumbs
sticking to it. Allow to cool for 10 mins. Gently remove
from the pan onto a cooking rack. Cool completely.
5. To assemble, slice cake in half horizontally. Place
bottom half on a plate and spoon half the buttercream
icing on top. Repeat with another layer of cake and
icing. Use a hot knife or spatula to smooth icing around
the sides roughly to create a ‘naked’ look. Top with
halved Maltesers.
Uses real Dutch
processed cocoa
for flavour
Gluten free
Just add butter
and water
Find more delicious recipe inspiration at recipes.csrsugar.com.au
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