HomeIts been pretty long time i got shifted here... I haven't got a oven for baking.... But I dont have the feel bad thing in me bcoz I got a chance to try out the Cooker Cake... I took the recipe from Ria but the icing part I did from Divya's Blog.
Mind Me it was awesome.... :)
We need :
Cooking Oil -3 tbsp, Flour-50g, Sugar-50g, Baking Soda -1tsp,Vanilla Essence- 1 tsp, milk - 1 cup
Method:
Beat oil and sugar till it melts.
Then add milk, flour ,vanilla essence and beat till it forms a real thick batter
Pour into a prepared round tin and bake in an empty pressure cooker {without the weight and the ringi.e the rubber gasket} for 5 mins on high flame and then reduce the flame to medium high and bake for 20 mins. [You must place a steel ring in the bottom]
Open the lid and check it with skewer to see if the cake is done.
Take the tin out of the cooker and let it cool in tin for atleast 10 mins.
Remove the cake from the tin and let it cool completely on a wire rack..
Chocolate Icing: Source (Divya's Blog)
Butter or margarine – 1/4cup
Hershey’s Cocoa – 1/3 cup
Powdered sugar – 1.5 cups
Milk – 1/4 cup
Mix butter and powdered sugar to a smooth paste like consistency.
Add milk if you need to make it a bit more thinner.
I reduced the qtty to Divya's Icing ( even though i did this i had some extra Icing which i have stored in my fridge)
Praline :
Butter-1 tbsp
Cashewnuts-2 tbsp
Sugar-3 tbsp
Caramelise sugar on a medium flame till golden brown.
Add nuts & butter to it and mix well.
Pour onto a tissue paper and let it cool completely.
Crush them into tiny bits.
Assembly Of the Cake:
Cut the cake horizontally into 2 or 3 {I cut it into 2}
Sandwich each layer with 3-4 tbsp of chocolate icing.
Sprinkle some praline in between the layers.
Spread the remaining icing on top.
Sprinkle the crushed praline on top.
Cut and serve.
Tastes Yum Yum
when u add lozza love
in it.Signing of
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