35 and counting.

Friday the 16th was hubbys birthday. And while last years Four Element Rum Cake will go down in history as the most appropriate cake ever made for him, it was perhaps not thought of so fondly by the parents of the young children we shared it with.

So this time, I took the rest of my audience into account, and made perhaps my most visually impressive cake of all time.

I found this recipe in the Woolworths free recipe magazine, and instead of making my own chocolate bark, I just bought up a bunch of chocolates and decorated like crazy.

Given the numbers I was catering for I also chose to make two two-tier cakes instead of one four-tier. Although if I did that again I'd make more of the nutella buttercream frosting.

This cake was dense, and the buttercream mellowed out the strong nutella flavour. So even a couple of 'non-nutella' people (who are they?) liked the cake.

The first one we ate with hubbys family (there was 11 of us, but one too little for cake), with a slice saved over for my sister….who shared it with her daughter who demanded 'more cakey mummy' between bites.

The second one we actually took camping with us for the weekend, and shared with a group of nine. Only made possible because one couple has the most amazing 4WD caravan with a proper fridge.

If you have something a bit special to celebrate….this is certainly a very very delicious chocolate way to do so.

 

Slab Tray Bake of Coffee Delicious

During one of my many days of sick leave, I gave my mum a call. Mum asked me some questions about this recipe in the latest Donna Hay magazine, and whether or not a recipe could be halved. Of course, once this recipe was brought to my attention……I had to make it too.

Trouble is, as I've said before, I'm a bit very greedy, so I made the full tray bake, but I will admit I cut it into 10 slices, and froze a bunch of them for later on.

The recipe is terribly simple, but when you look at the ingredients, like me, you should be a bit shocked. There is between the cake and the brown sugar filling a scary amount of sugar. It also uses a full 250g of butter, which just seems…..well, over the top.

When I made the cake, it was a on a super tight time frame, so it ended up cooling in a hot oven for something like two hours. I really don't recommend that, because it stuck to the bottom of my tray in the middle, and meant that a chunk of the middle (which thankfully you can't see in my photos) was stuck to the tray. After a lot of cussing and foot stomping (by me), hubby and I stood over the tray and ate the sticky bits.

This is really good warm, its also really good in your lunch box. I'm inclined to think it would be delicious with some warm custard as well!