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60 min
for
12
people
Herald on Sunday
Although it is quite simple, this cake is a best seller at Honeytrap on Auckland's Karangahape Road - maybe, they say, because of its colour and the fact that they sprinkle it with hundreds and thousands.
Ingredients
| 2 cups | Plain flour |
| 1 tsp | Baking soda |
| 1 tsp | Baking powder |
| 2 tsp | Cocoa powder, unsweetened |
| ½ tsp | Salt |
| 2 cups | Sugar |
| 1 cup | Vegetable oil |
| 2 | Eggs |
| 1 cup | Buttermilk |
| 2 tsp | Vanilla extract |
| 6 tsp | Red food colouring, up to 12 tsp |
| ½ cup | Coffee, black, hot |
| 1 tsp | White vinegar |
Icing
| 60 g | Cream cheese, softened |
| 30 g | Butter, softened |
| ½ tsp | Vanilla essence |
| ¾ cup | Icing sugar |
| 1 packet | Hundreds and Thousands |
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Directions
- Preheat oven to 180C.
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
- In a large bowl, combine the sugar and vegetable oil.
- Mix in the eggs, buttermilk, vanilla and red food colouring until combined. Stir in the coffee and white vinegar.
- Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
- Generously grease and line a 9-inch cake pan. Pour the batter evenly into the pan.
- Bake in the middle rack for one hour or until a toothpick comes out clean.
- Do not over-bake as cake will continue to cook as it cools. Remove the cake from the pan and let it cool.
- For the icing, place cream cheese, butter and vanilla in an electric mixer and beat until pale.
- Gradually add icing sugar, beating until combined.
- Ice cake with cream cheese frosting and sprinkle with hundreds and thousands.
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