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.

AUNT NANETTE'S BANANA CAKE

INGREDIENTS

1 box sour cream cake mix
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk, sour cream or yogurt (add 1/2 tsp. lemon juice to milk if you don't have these)
1 c. mashed ripe bananas
1/2 c. chopped nuts
1 tsp. vanilla

COOKING DIRECTIONS

Mix cake according to instructions on box but add these additional ingredients during preparation. Bake in preheated oven at 350 degrees for 25 minutes or until tooth pick inserted in center is nearly clean. Cake will spring back slightly when touched.