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Mocha Marshmallow Cake
Batter
125ml (1/2 cup) water
60ml(1/4 cup) sunflower oil
30 ml(2Tbsp) cocoa
15 ml(1Tbsp) instant coffee powder
200 ml (3/4 cup) sugar
2 extra large eggs
250ml (1 cup) flour
5ml (1tsp) baking powder
2 ml 1/2 tsp.) mixed spice or cinnamon
pinch salt
Icing
12-14 marshmallows
250ml (1 cup) icing sugr
15ml(1Tbsp) cocoa
5ml (1Tsp) instant coffee powder
15ml (1Tbsp) milk
15ml (1Tbsp) margarine
Spray a 20cm x 20cm (8" x 8") square microwave pie dish
with a volume of 2 litres (8Cups) with nonstick cooking spray.
Cover the corners of the dish with tinfoil. In a deep
microwaveproof bowl microwave the water, oil, cocoa and instant
coffee on 100% power for 1 minute. Mix well. Beat the eggs and
sugar togerher until light and fluffy. Sift the flour, baking
spice and slat together. Fold the flour mixture lightly into the
egg mixture with a metal spoon. Add the cocoa mixture and fold in
lightly. Turn the batter into the dish. Place the dish on an
inverted microwave-safe sacucer in the microwave oven Microwave,
uncovered, on 100% power for about 6 minutes until just cooked.
(This time may vary with different microwave ovens) Turn the cake
every 2 minutes if the oven has no turn table. Cut the
marshmallows in half and place in rows on top of the hot cake.
Sift together the icing sugar, cocoa and coffee powder. Add the
milk and margarine and microwave for about 1 minute on 100%
power. Beat well to make a thick shiny icing. Drizzle this over
the top of the now semi melted melted marshamallows. Serve cut
into squares.
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acidburnz@webmail.co.za
Last Updated 3 January 2001