My Laughing Goat!!!

Pillsbury's Tunnel of Fudge!!!

2011-03-20T09:05:00.000-07:00

Pillsbury Tunnel of Fudge

1+ 3/4 cups caster sugar

1+3/4 cups of butter

6 eggs

2 cups icing sugar

2 cups self-raising flour

2/4 cup of cocoa powder

2 cups chopped walnuts

Preheat oven to 175C

Grease a 10-inch tube pan

1. Combine sugar and butter; beat until light and fluffy.

2. Add eggs 1 at a time, beating well after each addition. .

3. Gradually add 2 cups icing sugar; blend well.

4. By hand, stir in flour.

5. Add the remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.

6. Bake at 175°C for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.

7. Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.

1/4 cup cocoa powder

3/4 cup icing sugar

6 teaspoons milk

8. Combine all ingredients for the glaze, adding enough milk for the desired consistency. Spoon over top of cake.

Brigadeiro Gateau

2011-03-12T08:28:00.000-08:00

For Brazilians, Brigadeiro, a cross between fudge and a chocolate truffle, is an iconic sweet. Rolled into little balls

they are everyone's favourite.

The story behind its creation is also sweet, it goes back to a very handsome and SINGLE Brigadier aviator called Eduardo Gomes who in the 40's run for the Brazilian presidency. His very enthusiastic girly fan base created this scrumptious sweet for one of his many fundraising campaigns. The Brigadier was never elected, but the sweet Brigadeiro remained as the Brazilian #1 choice.

This scrumptious gateau is pretty easy to make, a chocolate cake filled and covered with soft Brigadeiro.

2 Cups plain flour

2 Cups sugar

1 Cup cocoa powder

(all sifted together)

1 Cup hot water

1 Cup vegetable oil

3 egg yolks

1 Teaspoon vanilla extract

1 Tablespoon baking powder

3 egg whites

1/4 Teaspoon cream of tartar

Preheat oven to 180C.

1. In a bowl sift flour, cocoa powder and sugar.

2. Add the hot water and mix well to a paste consistency.

3. Add vegetable oil, and keep mixing until all oil have been incorporated.

4. At this point you might be thinking the batter has gone terribly wrong, but bear with me IT WILL WORK!

Add the egg yolks, then the baking powder.

5. In a separate bowl, whisk the egg whites with cream of tartar to soft peaks.

6. Gently incorporate the egg whites to the batter, folding it very carefully.

7. Line two 8 inches round tin with parchment paper, divide the batter, and bake for approximately 45 minutes or till tester comes clean.

2 Cans condensed milk

2 Tablespoons butter

1 Cup of double cream

1/2 Cup cocoa powder

Mix all ingredients in a large plastic bowl, it needs to be tall and it has to fit in your microwave. Start with 3 minutes, stir well before setting it for another 3 minutes. Then 4 more intervals of 2 minutes, and a final of 1 minute. The secret is to stir well in between each interval. Leave it to cool before decorating the cake.

"Soft Brigadeiro"

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"Chocolate is nature’s way of making up for Mondays..."

2011-03-06T01:32:00.000-08:00

6 ounces self-raising flour
6 ounces caster sugar
6 ounces butter
4 ounces melted chocolate (Galaxy)
4 eggs
2 table spoons buttermilk
a pinch of salt

Preheat oven to 160

1. Whisk together chocolate, butter and sugar to a soft creamy paste;
2. Add flour (it will look lumpy, but that's ok!)
3. Then eggs, one by one. Mix well till all lumps have dissolved;
4. Add that pinch of salt, and the buttermilk. Combine well.
5. Bake for approx. 35 minutes or till tester comes out clean.

100ml double cream
30g butter
400g milk chocolate (chopped)
a dash of vanilla extract

Chocolate Icing

1. Melt butter with cream, use a double boiler (or Bain Marie), always stirring and do not let it boil;
2. Once the butter is melted, remove from heat and add the chocolate and keep stirring it ...until all ingredients are well combined.

(if it looks to runny to use straight away, leave it in the fridge for for 30 minutes)

Carve the cupcakes, fill it with chocolate icing, sprinkle some choc shavings and voila you are ready to face Monday!!!

Japanese Cotton Cake

2011-02-25T16:10:00.000-08:00

Without too much chit-chat on the history of this lovely cake, I'll only say that it's light as cotton, and feathery elegant - what not to like about it. I've been dying to try it and everywhere I look, took me to same site: Diana's!

So, Diana's it will be!

1st attempt and the result was sublime...

Ingredients:

60g of plain flour (sift)

20g of corn flour

140g of caster sugar

6 eggs white

6 eggs yolks

1/4 teaspoon cream of tartar

50g butter

250g cream cheese

100ml milk

1 tablespoon of lemon juice

1 teaspoon of vanilla essence (my input)

Preheat oven to 160.

1. Sift flours together and reserve.

2. Melt cream cheese, butter, and milk over a double boiler. Once melted, set aside to cool.

3.Whisk egg whites with cream of tartar until foamy, add sugar and whisk till soft peaks form. Reserve!

4. To the cheese mixture fold in flours, egg yolks, lemon juice and vanilla. Mix till smooth.

5. Add the cheese mixture to the egg white, folding gently. Pour mixture into a 8 inch round tin (lightly greased and lined with parchment paper).

Bake in bain-marie for 1 hour and 20 minutes (approx.), or until golden brown.

Oven temperature should be around 150C.

Best eaten chilled.

It worked :)

Primrose Bakery Lemon Cupcakes

2011-02-19T01:05:00.000-08:00

Cupcakes are funny things; quite often I find them very pretty, very waah-ooohh to my eyes, but very boooh to my palate. Without too much nagging, I might as well say that some bakers do produce really delicious cupcakes, and that is the case of the Primrose Bakery in London! Gorgeous place selling yummy freshly baked cakes without all the annoying gimmick. You will fall in love with the place and get hooked to their recipe book - Cupcakes from the Primrose Bakery. My favourite is their scrumptious Lemon cupcake, and because today we're having a village fête I've baked a batch and dutifully took the pictures to share with you :)

110g of unsalted butter,

225g of caster sugar,

2 large eggs,

150g of self-raising flour (sifted)

125g of plain flour (sifted)

(combine both flours)

90ml of ~~milk~~ (I replaced for buttermilk)

2 table spoons of fresh lemon juice

~~1 table spoon of sour cream~~

Zest of 1 lemon

Preheat oven to 160C

1. Cream butter and sugar until mixture is creamy and pale,

2. Add the eggs - one at a time mixing well,

3. In a jug, combine buttermilk, lemon juice and zest and beat well,

4. Add the sifted and combined flours to the batter, one-third each time. A bit of flour - mix mix mix - a bit of the lemon mixture - mix mix mix, more flour and so on and so forth!

5. Spoon the mixture into cupcake cases and bake for approx. 25 minutes or till the tester comes out clean.

6. remove from the oven and let it cool before icing.

110g of unsalted butter,

2 table spoons of fresh lemon juice,

Zest of 1 lemon, or to taste,

500 400g of icing sugar (sifted)

In a bowl beat the butter, lemon juice, lemon zest and half of the icing sugar until smooth. Gradually add the remainder of the sugar and beat until smooth and creamy.

Now, core the center of the cupcakes and fill it with icing and let your creativity flow, but don't overdo!

Pandan Cake

2011-01-14T14:11:00.000-08:00

Ingredients

5 Pandan (Screwpine) leaves

8 ounces of sugar

8 ounces of self-rasing flour

8 ounces of butter

4 table spoons of coconut milk

1 teaspoon of baking powder

4 eggs

1 pinch of salt

Pre-heat oven to 165C.

To make the Pandan paste, I followed Wendy's instructions because they are by far the best and easiest!!!

First chop the Pandan leaves very finely, you will need approx 1 cup, and whiz it in a blender with a cup of water. Transfer the juice to a jug or glass and let it set in the fridge overnight, the longer you leave it the better.

Remove the liquid, but don't throw it away, just sieve it and keep it in the fridge as it can be used for cooking rice or replacing the coconut milk in this recipe. However, I prefer to use just the paste for the cake.

Mix all dry ingredients + the Pandan paste and add the eggs one-by-one. Last, add the coconut milk (if you want, replace the coconut milk for Pandan juice).

Place the batter in a lightly butter coated baking pan (10 inches), and bake in low heat for approx. 50 minutes or until tester comes out clean.

Remove from pan and dust with icing sugar or coconut!!!

I ordered my Pandan leaves from The Asian Cookshop.

Passion fruit Chiffon Cake

2011-01-08T12:10:00.000-08:00

I am a devoted fan of Poh's Kitchen and the wonderful recipes produced by Panlasang Pinoy, this passion fruit chiffon cake is a mixture of Poh's orange chiffon and Pinoy's vanilla chiffon cake. Brace yourselves for this experiment, it had the seal of approval of my highly critical hubby and son!!!

Ingredients 1

1 cup of fresh passion fruit

4 Tablespoons of water

(to make 2 cups of juice)

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Ingredients 2

2 + 1/4 cups of self-raising flour

1 + 1/2 cups of caster sugar

1 teaspoon of baking powder

1/2 teaspoon of salt

3/4 cup of passion fruit juice

1/2 cup of vegetable oil

5 egg yolks

1 teaspoon of vanilla extract

5 egg whites

1/2 teaspoon of cream of tartar

"Passion Fruit Cake"

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Ingredients 3

(Icing)

1 + 1/4 cup of passion fruit juice

1/2 cup of icing sugar (or to taste)
1/4 cup of freshly scooped passion fruit

Ingredients 4

(Filling)

2 cups of double cream

3/4 cup of icing sugar

1/2 teaspoon of vanilla extract

(1/4 cup of roast almonds)

"Icing and filling"

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For the Batter:

(Ingredients 1 and 2)

Sieve together flour, sugar, baking powder, and salt in a mixing bowl
Add the passion juice, oil, yolks, and vanilla extract then whisk until smooth. Set aside.
In a separate bowl beat egg whites and cream of tartar until form soft peaks
Combine the egg white with the batter by folding the egg white mixture into the batter: 1/4 of the egg white mixture followed by another 1/4 and so on and so forth until everything is fully combined
Line the base of a 10-inch tube pan with greaseproof paper, grease the sides lightly with some margarine, and bake at 325F(165c) for approx 45 minutes or until tester comes out clean.
When cake is out of the oven, immediately invert the tin on a wired rack and leave the cake in the tin to cool completely;
When cool run a knife around the edge and base of the cake and invert to release.

For the Icing:

(Ingredients 3)

In a small pan mix 1+1/4 cups of passion fruit juice with icing sugar
Add 1/4 cup of passion fruit and bring to boil (count 2 minutes after boiling).

For the Topping:

(Ingredients 4)

In a separate bowl, whip the cream, sugar and vanilla until stiff. Cover with cling film and refrigerate until required.

Split the cake into 3 layers and assemble!

Pigs in Duvets

2011-01-01T11:15:00.000-08:00

I don't really know the original source of this recipe ... it's been going around in my family for a while - I wouldn't be surprised if it is a Bom Apetite heirloom. In a very chic way, the recipe was passed on to me scribbled on a napkin! So all credits to the original creator and my apologies for failing to mention your name, I would if I could :)

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Ingredients:

(Makes 60 )

2 Sachets of dry yeast (20 gr)

3 Tablespoons of sugar

1 Tablespoon of salt

100 grams of melted butter

5 Tablespoons of vegetable oil

5 eggs

3 cups of warm milk

Approx 1 Kg of plain flour

2 Packs of 10 Frankfurters

This recipe can be easily halved; instead of 5 eggs use 3, everything else can be split in 1/2.

1. Blend all 7 first ingredients; reserve the flour and Frankfurters;
2. Transfer the mixture to a large bowl and slowly add the flour.

3. Mix well until the dough is smooth, gradually adding the remaining flour.

4. Work the dough until it easily comes away from the sides of the bowl and hands (you may need to add some extra flour).

At this stage I transfer the dough to my Bread-maker (Dough setting) and leave it to it; otherwise sprinkle a surface with some flour and knead it for 5 to 10 minutes.

5. Lightly coat a bowl with vegetable oil, place the dough and cover it with cling film. Let it rest for approx. 2 hours or until it doubles in size.
6. After the dough has risen, turn it onto a floured surface, divide it in 3 parts and flatten each to an approx. 8-inch square with a roller pin.

7. Divide the dough crosswise using a pizza slicer (or a knife).

8. Section each Frankfurters in 3 and place each piece on a separate square of dough and wrap it pinching the ends.

9. Place the little parcels on a oiled baking tray; brush each little parcel with egg yolk, sprinkle some oregano and bake in a pre-heated oven to 180C until golden (approx 20 minutes).

Best eaten warm!!!

Candy Wreaths!!!

2010-11-26T16:28:00.000-08:00

Instructions to follow :)

Orange and Walnuts Chiffon Cake

2010-11-03T15:09:00.000-07:00

This is a delicious and light recipe I originally found on anyrecipe.net
It may look complicate, but trust me it isn't; chiffon cakes just need a little bit of TLC!!! Enjoy it...

Ingredients A

(Sifted together)

1 + 1/2 cup sifted self-raising flour
1 teaspoon baking powder
2/3 teaspoon salt

Ingredients B

6 Egg yolks

1/3 cup sugar

1/2 cup + 1 tablespoon vegetable oil
3/4 cup fresh orange juice
2 orange zest (approx 2 tablespoons)
2 teaspoons vanilla

Ingredients C

6 Egg whites

1/3 Cup of sugar

Ingredients D

2/3 cup toasted chopped walnuts (60grams)
2 tablespoons chopped orange peel

1 cup icing sugar
2 teaspoons marge
2 orange zest (about 2 tablespoons)
2 tablespoons fresh orange juice

Preheat oven to 165C

Start with ingredients listed in B.
Beat 6 egg yolks + sugar in a large bowl until pale.
Add vegetable oil.

Fold in orange juice, orange zest and vanilla.
Add the dry ingredients (List A) all at once and beat until smooth

Ingredients C

In a separate bowl beat egg whites and sugar until form soft peaks.

Gently add 1/2 of egg whites into flour. Fold gently and add remaining egg whites.

Pour the batter into a greased 10-inch tube pan and bake at 325F(165c) for 1 hour or until tester comes out clean.

Let the cake cool completely before removing from pan.

Ingredients D
(topping)
In a small pan put together and heat at lowest for about 3 minutes:

Pour immediately over the cake before the glaze becomes hard.

Coca-Cola Fudge Cake

2010-10-19T14:44:00.000-07:00

Preheat oven to 180C

Grease and flour two round baking tins of approx

Don't forget to add the remaining cup of flour.

Bake the mixture in 2 round tins (greased and floured) for approximately 50 minutes or until tester comes clean.

Monkey Bread

2010-10-09T05:28:00.000-07:00

For the Dough

1/4 Cup of warm water

2 + 1/2 Teaspoon of dry yeast (1 sachet)

3 1/2 Cups of plain flour

1 Teaspoon of salt

1 Teaspoon of vanilla extract

3/4 Cup of warm milk

3 Tablespoons of sugar

1 Egg

2 Tablespoons of melted butter

Coating Mixture for the Dough

1/2 cup of melted butter (in a small bowl)

1 Cup of light muscovado sugar

1 Cup of dark muscovado sugar

1 Teaspoon of cinnamon

1 Teaspoon of allspice

1/2 Cup of ground nuts (walnuts, pecans, Brazils)

All ingredients thoroughly mixed and placed in a small bowl.

For Coating the Tin

Ready made toffee - you will need a generous squirt (or caramel, or chocolate sauce)

A Drip of vegetable oil

********

1. In a jug combine warm water and yeast and let it stand for a minute or until yeast is slightly foamy.

2. Transfer yeast to a bowl and stir in 1 cup of flour together with salt, sugar, vanilla, egg, 2 tablespoons of melted butter and warm milk.

3. Mix well until the dough is smooth, gradually add the remaining flour and work the dough until it easily comes away from the sides of the bowl and hands (you may need to add some extra flour).

4.Knead it for 4 to 5 minutes.

5. Lightly coat a bowl with vegetable oil, place the dough and cover it with cling film.

6. Let it rest for approx. 2 hours or until it doubles in size.

7. After the dough has risen, turn it onto a floured surface, and flatten an approx. 8-inch square with a roller pin. Divide the dough crosswise using a pizza slicer (or a knife).

8. Pinch the edges of each square and roll it up into a little ball. Grab it with your fingers and dunk it in melted butter then coat with the topping mixture.

9. Once coated placed in a baking tin (bundts are the best) coated with cooking oil and toffee sauce. Ready made sauces are fine.

10. Once the balls have been coated and placed in the pan, cover it with cling film and let it rise for at least 1 hour or until it has doubled in size.

11. You may keep it in the fridge overnight for baking in the morning.

12. Bake in preheated oven to 180C for approx. 35 minutes. Bread will spring back when gently pressed.

13. Let it cool on a wire rack for 10 minutes and turn it onto a plate. Longer than that it will get stuck!!!

Best eaten warm :)

Apple cake

2010-09-27T02:13:00.000-07:00

The best version of this Jewish recipe is Smitten kitchen's (she knows her stuff!!!). It's delicious, moist and always a winner!

Ingredients

6 Bramley Apples (cored and chopped in chunks)

1 Tablespoon of Cinnamon

1 Teaspoon of All-spices

5 Tablespoons of Sugar

***

2 + 3/4 Cups of Flour (22 ounces) - if using self-raising top it up with 1 teaspoon of baking powder.

1 Tablespoon of Baking powder

1 Teaspoon of Salt

1 Cup (1/2 pint) of Vegetable oil

2 Cups (16 ounces) of Sugar

1/4 Cup (0.375 pints) of Orange juice

2 + 1/2 Teaspoons of Vanilla

5 Eggs

1 Cup of Chopped Walnuts (optional)

2 Tablespoons of Poppy seeds (I've added it to Smitten's original recipe)

Preheat oven to 350 (180C) degrees. Grease a tube a pan (easily found on ebay) and dust with some flour.

http://www.ez-calculators.com/measurement-conversion-calculator.htm

1. Dust chopped and cored apples with 5 spoons of sugar, cinnamon and allspice. Set aside.

2. First, whisk together vegetable oil, orange juice, vanilla and sugar. Then add flour, salt, poppy seeds and baking powder. Eggs come last and should be added one-by-one.

3. Pour half of batter into greased pan. Spread half of apples over it. Pour the remaining batter over the apples, sprinkle walnuts and arrange remaining apples on top.

4. Bake it in low heat for approximately 01:30 or till tester comes clean.

Zebra Cake

2010-09-26T05:06:00.000-07:00

Some say it's old fashioned, retro, right there with a Battenberg or fit for Dot Branning (Née Cotton).
Whatever misconception you have just forget it!!! A Zebra cake is fluffy, moist, simple, just superbly delicious.

Ingredients:

4 Large eggs

1 Cup (8 ounces) of sugar

1 Cup (1/2 pint) of milk

1 Cup (1/2 pint) of vegetable oil

Vanilla extract (about 1 teaspoon)

2 + 1/2 Cups (20 ounces) of self-raising flour

1 Teaspoon of baking powder

1/4 Teaspoon of salt (a good pinch)

4 to 5 Tablespoons of drinking chocolate powder

Preheat oven to 350 degrees. Grease a round cake tin (22 cm/9 inches) and line the bottom with greaseproof paper.

http://www.ez-calculators.com/measurement-conversion-calculator.htm

1. Whisk together sugar and eggs to a light and homogeneous mixture.

2. Add milk, oil and vanilla

3. In goes flour, baking powder and salt. Whisk to a fluffy batter.

Measure out half of the batter in a jug and to this half add the chocolate powder.

Place the remaining vanilla batter in another jug.

4. Drop a dollop of the vanilla batter in centre of the prepared tin and let it spread. On top of the vanilla batter drop a dollop of chocolate batter.

Give it a few seconds to spread itself.

Keep alternating dollops of the two batters until all the batter has been used up.

5. Bake in low heat for approximately 50 minutes or until tester comes out clean. Let it cool before slicing.

Panipopos

2010-09-11T02:33:00.000-07:00

Panipopos are delicious and fluffy Samoan coconut buns to die for!!!

For the Dough:

2 + 1/4 Teaspoon of dry yeast

1 Egg

1 Cup of warm water
1/4 Cup of sugar

1/2 Teaspoon of salt
2 Tablespoons of vegetable oil

1 Teaspoon of salt
3 Cups of all purpose flour

For the Sauce:

1 Tin of coconut milk
1/2 Tin of Water
1/2 Cup of Sugar

1. Dissolve the yeast in a cup of warm water and wait till it froths;

2.Add the yeast to all remaining ingredient mixing to form a soft and cohesive mass of dough;

You may use a breadmaker to make the dough, but if tradition calls, combine all ingredients well and slowly add the dissolved yeast; extra flour may be required. Knead it and leave it to double in volume;

3. Once doubled in volume, knock the dough down onto a floured surface. You will hear the air bubbles popping (keep knocking until no peeps or pops can be heard);

4. Shape the buns: either in little rolls or roll it into a rectangle then roll it up and cut into even-sized rolls.

5. Place the buns in a non-greased pan and leave it double in volume.

6. While your buns are rising preheat your oven to 180C and prepare the sauce:
Combine all ingredients for the sauce (coconut milk, water and sugar.

(TIP: for even more stickiness and scrumptious results, replace the water and sugar for 1/2 can of condensed milk)

When the buns have doubled in size, pour the sauce over the buns and bake for 25-30 minutes or until golden and the sauce is bubbling around the edges.

7. Leave it to cool for at least 1 hour, it will give time for the buns to set up and the sauce thicken. It's surprisingly delicious if left overnight in the fridge.

All credits to: The Polynesian Kitchen

Graphic cutes have been borrowed from whitneyenglish.com/

Strawberry Bomb (Bombom de Morango)

2010-09-05T09:43:00.000-07:00

This recipe is always a winner, a bit fiddly-stickily but not difficult! It looks fabulous and tastes scrumptious...

Ingredients for approx 20 bombs:

Strawberries, washed and dried;

2 Cans of condensed milk,

2 Table spoons of butter (or margarine or vegetable fat);

2 Egg yolks;

2 Generous table spoons of thick double cream;

Vanilla (as much as you like);

Approx 1 kg of milk chocolate melted (or dark if you prefer).

1. Mix all ingredients, reserving the strawberries and chocolate for later. You are looking for the same texture and consistency of batter. I usually chuck the lot in a blender and let it whizz for a minute or two;

2. Pour the mixture in a large and tall bowl and follow stages 1 to 5 in the microwave, giving the fondant a good stir in between each stage:

Stage 1: 2:00 in the microwave – stir well for a min or 2

Stage 2: 2:00 minutes in the microwave – stir well for a min or 2

Stage 3: 1:30 minutes in the microwave – stir well for a min or 2

Stage 4: 1:30 minutes in the microwave – stir well for a min or 2

Stage 5: 1:00 minute in the microwave – stir well for a min or 2

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3. Transfer the mixture to a plastic tub and leave it to rest overnight in the fridge. In a hurry? No prob, just pop it in the freezer for 30 minutes;

4. After at least 3 hours in the fridge, wrap the strawberries in the fondant (grease your hands with margarine, and from time to time run bath hands in cold water to cool them down (fondants don't like heat):

5. Dip one by one in melted chocolate then leaving the bombs to rest on a greased surface until it's dry and firm.

Done done!!!

Yum Yum Hash Brown Casserole

2010-09-05T03:40:00.000-07:00

Ingredients:

1 bag of hash browns (chopped and thawed);
300 ml of Sour Cream (if you aren't a great fan of sour cream go for double cream instead);
1 Can of Condensed chicken soup;
Grated Red Leicester Cheese (any cheese will do);
Grated mozzarella;
Diced chicken (you can use any pre-cooked meat: ham, mince, frankfurters, goujons);
Diced pancetta (or bacon, diced peppers, sweetcorn, whatever you fancy);
Crushed Corn flakes (or breadcrumbs, or tortilla chips) for the topping;
1 Chopped Onion;
150 g of melted butter.

Preheat oven to 350 degrees F (175 degrees C);

In a large bowl, combine melted butter, chicken soup, sour cream, red cheese, onion and some parsley and black pepper;

In goes the chicken and pancetta. Mix well before adding the hash browns broken in large pieces;

Place mixture in a casserole dish, sprinkle some crushed tortilla chips and cheese;

Bake covered in preheated oven for 40 minutes, remove foil and bake for another 10 to 15 minutes.

Carrot Cake with Chocolate Topping (the Brazilian Way)

2010-09-01T14:04:00.000-07:00

Ingredients:

5 Small carrots (or 3 large)

3 Eggs

1 Cup of vegetable oil

3 Cups of self-rising flour

2 Cups of sugar

For the topping:

1 Cup of chocolate drinking powder

½ Cup of Milk

1 Table spoon of margarine

1. Chop carrots, add cooking oil and eggs; blend well, and reserve;

2. In a Large bowl first mix the flour and sugar, then pour the carrot mixture and mix well;

3. Place the mixture in a greased, lined 20cm cake tin and smooth the surface;

4. In it goes in a pre-heated oven for approximately 60 minutes, in very low temperature (do the toothpick test to check when ready).

5. When baked, remove and cool on a wire rack.

For the topping, simply mix all ingredients together in a pan, in low heat, till it thickens;

6. Voi là!!!