Emboldened by Mise's off-road baking this weekend,
I decided to abandon the recipe books
and see if I couldn't add a little to the culinary canon myself.
I had an idea for a new filling/ icing combo
which would startle and impress the blog world.
So - make a regular sponge cake mix and add plenty of
cocoa powder. I can't give you exact measurements
because I was feeling reckless.
Divide the mixture unequally between two tins.
I lined them out of habit but that was just my old careful id
breaking through. You don't have to.
Don't go smoothing the mixture out too carefully,
you're aiming for a marked slope on each cake half
when it comes out of the tin.
You'll see why later.
After the usual baking time at Gas mark 4
test with a skewer and feel none the wiser
about whether it has cooked all through.
Put it back in the oven for a few more minutes.
Leave to cool and while it cools
attend to the icing /filling.
This requires that you have a catering size tin
of condensed milk in the back of the fridge
and the remains of a jar of Nutella.
Beat the two together.
It froths and turns the colour of the inside of a Mars bar.
Spread a little of this on one cake half and now,
this is the important bit -
line up your two cake halves
thin edge to thin edge
and pour the rest of the icing over the assembly.
The top half must slide a little
so that the icing can cascade over the side.
If you are doing this on a wire cooling tray
you will have to scoop the overflow back onto the cake.
Don't get any crumby bits into the icing,
you'll ruin the effect.
Cow Pat Cake.™
Tastes as good as it looks.