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 29.
OOEY GOOEY CAKE
Yummy chocolate, date and carrot cake made to look like
a mud patty with dirt, grass and BUGS! Oooooey!
Before you begin:
• |
Kitchens
can be dangerous so make sure you have just read the Kitchen
Safety Checklist. |
• |
Check
with Mum or Dad that you are allowed to cook. |
• |
So
the food doesn’t get any germs wash your hands with
warm soapy water and dry them well. |
• |
Read
the recipe through before you begin and get out all
the equipment and ingredients you will need. |
• |
Don’t
forget to have fun, and the best cooks ALWAYS clean up
their mess. |
Makes: 8–10
Here’s what you need:
• 1 cup frozen Birds Eye Julienne
Carrots
• 150g salt reduced butter
• 1/2 cup brown sugar
• 2 eggs, lightly beaten
• 1 cup chopped dates
• 1 cup wholemeal self raising flour
• 2 tablespoons cocoa
Sauce:
• 25g butter
• 1/2 cup brown sugar
• 1/2 cup low fat cream
• 1/2 cup low fat milk choc bits
• 2 tablespoons brown sugar to decorate for dirt
• Lolly sour worms and plastic bugs to decorate
Here’s how to do it:
| 1. |
Place
frozen Birds Eye Julienne Carrots
in a food processor and process until finely chopped. |
| 2. |
In
large bowl beat together butter and sugar until light
and fluffy. Gradually beat in eggs. Stir in chopped
carrot and dates. |
| 3. |
Sift
together self raising flour and cocoa. Fold into egg
mixture until well combined. |
| 4. |
Spoon
mixture into a greased 20cm fluted (Bundt) cake pan
and bake in a preheated oven at 180:C for 30 minutes. |
| 5. |
Meanwhile
place all sauce ingredients in a small saucepan and
cook stirring continually over a low heat until melted
and combined. |
| 6. |
Remove
cooked cake from oven and allow to stand in pan for
10 minutes before turning out onto serving plate,
pour over sauce and decorate with extra brown sugar,
sour worms and bugs. |
Setting
Up Time: 40 minutes
Cooking Time: 30 minutes
HOT TIP: This cake also
doubles as a delicious winter pudding.
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