Today I wanted to share this recipe with you. WHY? because it is so good. So good in fact I believe a large portion of the Whangarei cake decorators guild (that sell their cakes) all use this recipe. Every few years, as new memebers join our guild, this recipe gets talked about again - and the recipe is again printed off for all members. Full credit for the original goes to Heather Clarke, a long term member of our club. The winning attributes of this recipe, is the cakes keeping qualities (allowing for several days decorating time during the week, ahead of a weekend wedding). It also tastes great, is lovely and dark & moist. And just when you thought it couldn't get any better, there is a tried & tested banana alternative. It freezes well. Many of the members say, even though they have tried other recipes from time to time, they always go back to this one.
Chocolate or Banana Mud Cake (Heather Clarke)
3 cups sugar
2 cups milk
4 tbsp Golden Syrup
Warm together until sugar is dissolved. Cool. Add 5 cups of flour.
For Chocolate cake add
4 heaped tbsp cocoa
2 cups milk
4 tsp baking soda dissolved in milk
Optional* add 100g melted chocolate if desired
For Banana cake add
2 cups mashed banan
1/4 cup milk
4tsp baking soda (dissolved in milk)
Bake 160 degrees celcius for 2 hours (recipe will fill a deep 10-11'' tin). Tie wet newspaper (three or 4 thicknesses - do not overlap at join) around outside of tin. Don't use fan bake.