ven to 350\u00b0F.
For cake, beat sugar, vegetable oil
iddle shelf of the oven for 45-50 minutes, or until
n airtight container for 1-2 days.).
For the icing:.
In
ngreased baking sheets and bake for about 12-14 minutes or
br>Start with the icing, though first preheat the
b>recipe. Measure out rest of ingredients. Cream butter and sugar together for
rge mixer (kitchenAid is best for the power needed), mix the
br>Bake 350 for 30-35 minute.
Icing:
Brown butter
1. For the cake: Mix ingredients together
r lightly grease muffin tins (recipe makes 24 full-sized or
Beat all ingredients together until stiff enough to frost cake with.
This recipe makes enough icing for a large angel or chiffon cake.
Directions for the cake Add oats and
ake is baking, prepare the icing --
Melt butter in a
lf the sugar. Set aside for 10 mins or until frothy
Pour into prepared pan. Bake for 40-45 mins, until toothpick
floured surface. Let stand for 5 mins while you combine
an with parchment paper.
For the cake, beat the butter
ith a removeable bottom.
For the brownie cake; in a
Cream butter and sugar, then add golden syrup then egg.
Mix in dry ingredients.
Roll out half of the mixture to cover the base of a 18 x 23cm slice tin.
Spread with raspberry and jam and then cover with the other half of the mixture rolled to fit (this patches really well).
Bake at 180c for 20 minutes.
For the icing, mix together the butter and icing sugar with enough hot water to make a smooth icing. You can add a couple of drops of raspberry essence, and sprinkle the top with pink jelly crystals.
ompletely on wire rack.
For the icing, sift sugar into a