Yesterday I started my “less rice to no rice” diet and it was also the first time I finally got the chance to bake that cake I have been wanting to bake since the beginning of the century. There was this SUPER easy recipe that I found on bestrecipes.com and yesterday, Aria was pretty much manageable. I originally wanted to make cupcakes but I didn’t have a cupcake tray so I planned to make a layered cake instead.
I also only had a 6″ x 6″ square pan so I used that and just cut the cake into four equal squares. My cake was just small enough for me to share a bite with DH.
I made too much peanut butter frosting though. I had a jar of peanut butter that supposedly expired on the 31st of March but still looked good. I think it wasnt expired yet because I ate the frosting and until now, my stomach is upset free.
The cake wasn’t that bad but I think I overdid the frosting. Since I still have a lot of the peanut butter cream frosting left, any recommendations on how I can make it less sweet?
SUPER DUPER EASY CHOCOLATE CAKE
1 cup sifted self-raising flour
3 tbspoons sifted cocoa
1 cup caster sugar
3 tbspoons butter
1/3 cup milk
Mix all ingredients in a bowl and pour into cake tin. Bake at 180degC for around 30 minutes.
PEANUT BUTTER CREAM FROSTING
adapted from www.tasteofhome.com
1/2 cup peanut butter
3 1/2 cups confectioner’s sugar
1-1/2 teaspoons vanilla extract
6 tablespoons low fat milk
1 sachet of alicafe (optional)
Cream the peanut butter until light and fluff. Beat in the sugar in batches, vanilla, coffee and milk until well mixed.
Need to tweak it some more to make it perfect, but overall, good job! I’m giving myself a pat on the back. No to Rice! Yes to cake!!!