COFFEE –
BRANDY CAKE
SYRUP:
3 cups sugar (I use about 2) 3
cups warm water
3 desert spoons of coffee powder
5 desert spoons of brandy
1 teaspoon of vanilla essence
Cook together for 5 minutes.
CAKE:
4 eggs 2 teaspoons instant coffee
powder
1 cup sugar 2 teaspoons baking
powder
2 cups flour quarter cup of warm
water
3 tablespoons butter 1 teaspoon
of vanilla essence
1 teaspoon salt quarter cup of
milk
METHOD:
1. Mix eggs
and sugar well together;
2. Melt
butter and add milk, water, coffee powder and vanilla essence;
3. Sift dry
ingredients together;
4. Add to
egg mixture;
5. Add
butter mixture and
6. Mix well.
Pour into oven baking pan – (well
greased) and bake for approx. 20- 30mins until cooked @ 180 degrees.
Take out of oven and prick holes in the cooked cake
with a knife and whilst it is
still hot – pour the syrup over and let it soak. Leave
to cool down.
TOPPING
1. Spread
one tin of caramel condensed milk over the cake;
2. Mix 1
packet of butterscotch or caramel instant pudding powder with 1 cup of cold
milk. Let it stand to set. (in fridge if you like);
3. Beat
500ml fresh cream until stiff;
4. Mix
pudding into cream and spread over cake.
Sprinkle with peppermint
chocolate or flake or whatever and ENJOY!!
My goodness this does sound good, not for the faint hearted, or the kids.
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