RICH FUDGE CAKE
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Cakes, Muffins and Cookies - Cake Premixes |
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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. Scrape down. 2. Mix on slow speed for a further 2 minutes. Scrape down. 3. Continue to blend on second speed while adding the Soya Bean Oil in a slow stream. This is to be done over 2 minutes. Do not over mix. 4. For best results leave the Rich Fudge Mix to cool in baking tin after baking. 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: | Oven temperature 160-170?C (320-338?F) | |||||||||||||||||||||||||||||
| Yield: | Yield: One standard baking tray or twelve 18cm x 4cm cakes scaled at 400g of Rich Fudge Mix. | |||||||||||||||||||||||||||||