This is my super simple Prize Winning Blue Ribbon Chocolate Cake recipe, this amazing recipe helped me win heaps of first prize ribbons at the Royal Melbourne Show & various Country Shows too.  It's the perfect recipe for a large cake or cupcakes, it's soft,  moist & keeps for a week, I actually thinks it better a day or 2 after its been baked.


Blue Ribbon Chocolate Cake Recipe
Oven Temp 160 C (325 F)
24cm round - Cooking time 1hr
24 cup cakes - Cooking time 25-30min

Ingredients
2 cups plain flour
1 tablespoon of baking powder
1 teaspoon instant coffee
2/3 cup coco powder
185gm butter softened
2 teaspoons vanilla extract
1 ¾ cups of castor sugar
3 eggs (60’s)
1 cup of water

Prepare you cake tin or cup cake trays
Place all of the ingredients in the bowl of a stand mixer. Mix together slowly to combine all the ingredients then slowly turn the speed up to high beat on high until mixture is pale & has doubled in volume.
Pour mixture in to cake tin or fill cupcake liners 3/4 full
Place in the oven and bake for required time or until an inserted knife comes out clean.

Let me know what you think :)
♥Kerri

Lemony Dessert

I made this lemon dessert last night, I really wanted lemon tart but the pastry shells takes so long to make & I couldn't be bothered.
So I concocted this Lemony dessert, it is a bit like Tiramisu & it was so super easy. Plus I thought of a cheats way too that is even simpler.

Lemony Dessert

Recipe: makes 6 small
9 small sponge finger biscuits (Savoiardi) The kind you use for Tiramisu. Cut into pieces.
1 cup of water
1/2 cup of lemon juice
1/2 cup of sugar
3 tablespoons of cornflour
grated rind of 1 lemon
2 egg yolks
60gms butter
whipped cream to finish
Method:
Put the water, lemon juice, rind, sugar & cornflour in a small saucepan & whisk until smooth.
Heat the saucepan of ingredients over a medium-high, whisking until it boils, then boil until it thickens about 5minutes. (it will go from cloudy to sightly clear).
Remove from the stove, whisk in the butter & eggs .
Set a side to cool slightly. (I didn't wait that long I was hungry)
Arrange the cut up biscuits in small bowls, pour the lemon mixture over them, add some whipped cream.
Any left over lemon mixture can be stored in the fridge for a week.

Here's the cheats way.
9 small sponge finger biscuits (Savoiardi) Cut into pieces.
1 jar of lemon butter or curd.
whipped cream.
Assemble as above.

♥ Kerri