OFM editor Allan Jenkins joins film-maker Howard Sooley on a fishing boat pilgrimage to the Lagavulin distillery on the Hebridean island of Islay The pla...
Monday, 17 November 2008
I bought 'Southern cakes by Nancy McDermott some time ago but up until now I hadn't made anything from it. I love the southern cooking so rich and totally unhealthy. Following a healthy diet is a normal day to day thing but sometimes a little of this stuff is just what the doctor ordered. Definitely a chocolate feel good factor to cheer up the winter days so that must be good for you mustn't it? The author states that she doesn't know how the list of ingredients transforms into such a tasty cake. I am here to tell you it certainly does. I have to confess I scratched my head a little while reading the recipe. Enjoy this delicious fudgey chocolate delight.
225gms/8oz butter cut into big chunks
62gms/2 1/2 ozs cocoa poder
4 eggs well beaten
1 teaspoon vanilla extract
400gms/14 oz sugar
250gms /9oz plain flour
1 cup chopped pecans or walnuts ( I didn't use these)
450gms/1lb icing sugar
62gms/ 2 1/2 oz cocoa powder
100gms/ 40z butter
125mls milk or evaporated milk
1 teasp vanilla extract
4 cups mini marshmallows or 3 cups marshmallows quartered ( I have no idea how to convert this to metric or imperial).
To Make The Cake
Pre-heat the ovem to 18o.C/350.F/Gas 4
Grease and flour 13 x 9 " / 13cm x 20cms tin
In a medium saucepan melt the butter and the cocoa over a medium heat stirring now an dagain until the butter is melted and the mixture is well combined about 3-4 minutes.
Stir in the beaten egg, vanilla sugar, flour, salt and nuts.
Beat with a wooden spoon until the batter is well combined and smooth
Quickly pour the batter into the prepared pan and bake for 20 - 25 mins until the top is springy to touch and is beginning to pull away from the sides of the pan
Prepare this while the cake is baking so you will be ready to pour it over the hot cake.
In a medium bowl sieve the icing sugar and coca powder and combine well.
Add the melted butter milk and vanilla.
Set aside until the cake is done.
Remove the cake from the oven and scatter the marshmallows on top.
Return the cake to the oven for a few minutes to soften the marshmallows
Pour the frosting al over the hot cake and leave to cool
Cut into small squares.
I made the cake in a 23 cm x 23 cm/9" x 9" tin. This gave me squares 1" thick. If made in the bigger pan I think they would be very thin.
Make half the amount of frosting if using this size of tin as there is a huge amount.
I didn't have enough marshmallows so the photo is not quite a true representation.
As a Post Script these actually taste even better after a couple of days. They get fudgier.