RUM MOCHA M&M BROWNIE CAKE

Cake:
INGREDIENTS

1 3/4 cup refined wheat flour
1 3/4 cup unrefined wheat flour
3 tablespoons butter
1 1/2 teaspoon Nescafe instant coffee
1 cup cocoa powder
2 cups fresh thick yoghurt
2 3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 shot of any good dark rum
large handful of assorted nuts or dry fruits (cashews, walnuts, raisins, etc)

Icing:
INGREDIENTS

1 cup grated dark chocolate
1/2 teaspoon unsalted butter
1 teaspoon honey
1 teaspoon rum
some whole milk, for blending
small handful of M&M minis

Baking the Cake:
COOKING DIRECTIONS

Combine all dry ingredients of the cake. Mix well. Add the rest of the cake ingredients. Mix well and pour into a well greased pan.

If cooking in an oven, bake at 300-340°F (150-170°C) for about 30 minutes.

If cooking on stove, steam the cake in a large pressure cooker at medium heat for 60-90 minutes.

After the cake is cooked, set it aside for 15 minutes to cool.

Preparing the Icing:
COOKING DIRECTIONS

Combine all ingredients in small pan on low heat while adding enough milk to bring it to a thick honey-like consistency. Take it off the heat as soon as it smoothens out. Spread the icing on the cake and garnish with the M&M'S® before it cools.
It is ready to serve as soon as the icing cools and thickens.

SUMMER GINGER CAKE

INGREDIENTS

1 1/2 cups flour
1/2 cup sugar
1/2 cup molasses
1/2 cup shortening (butter/Crisco)
1 egg, beaten
1 teaspoon cinnamon
1 teaspoon rum
1 teaspoon nutmeg
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 cup boiling water

COOKING DIRECTIONS

Preheat oven to 350°F.

Use any combination of butter and Crisco to equal 1/2 cup in total. In a large mixing bowl, cream together shortening and sugar.

Beat egg until foamy and add to mixture. Beat in spices. Mix together baking soda and flour, then stir in. Add molasses and rum.

Just before you are ready to bake the cake, stir in boiling water. Pour into a pan lined with buttered wax or parchment paper.

Bake for 25-30 minutes or until toothpick inserted in center comes out clean.

Serve warm, with vanilla or rum custard sauce, or allow to cool slightly and drizzle with confectioners icing before serving.

Variation: Double the amount of ginger in recipe. Prepare cake in a loaf pan and split into two layers by slicing lengthwise horizontally. Make a filling by mixing 1 package cream cheese, at room temperature, with 1/2 cup apple pie filling. Spread between layers. Drizzle with vanilla icing or serve topped with Cool Whip or French Vanilla Ice Cream.