RICH FUDGE CAKE
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Cakes and Muffins - Mud Cakes |
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| Recipe No: R701c | |||||||||||||||||||||||||||||||||
| USING PETTINA AMERICAN BROWNIE MIX | |||||||||||||||||||||||||||||||||
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| Method: | 1. Blend Group 1 together on slow speed for 1 minute. 2. Scrape down. 3. Mix on slow speed for a further 2 minutes. Scrape down. 4. Continue to blend on second speed while adding the Canola Oil in a slow stream. This is to be done over 2 minutes. 5. Do not over mix. 6. Deposit into paper-lined baking tray or cake tins. 7. Baking temperature 170°C. 8. Do not overbake. 9. For best results leave the Rich Fudge Mix to cool in baking tin after baking. 10. To further enhance the chocolate flavour prepare a simple sugar syrup adding equal parts of brandy or whisky to the prepared syrup. Brush the top of cakes generously with this while cakes are still warm. |
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| Notes: | Recipe percentages are on total batter / mix weight (100%) | ||||||||||||||||||||||||||||||||
| Yield: | One standard baking tray or twelve 18cm x 4cm cakes scaled at 400g of Rich Fudge Mix. | ||||||||||||||||||||||||||||||||