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ON THE ROAD RECIPES - CAKES FOR THE CAMP OVEN

 

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Cakes for the Camp Oven

Chocolate, Coca Cola Cake & Topping
This makes a lovely, moist chocolate cake. It was everybody’s favourite during taste testing!!! Served with cream, it would also make a great desert.

2 cups SR flour
2 cups sugar
1 cup margarine (8oz – 250gm)
1 cup coke
2 tblspns cocoa
1/2 cup buttermilk (see above for substitute)
2 eggs – beaten
1 tspn soda
1 tspn vanilla essence
2 cups small marshmallows
Combine the flour and sugar in a bowl and mix well.
Heat the margarine, coke, cocoa to boiling point.
Pour over the flour mixture, and add the buttermilk, eggs, soda and vanilla essence. Fold through, but don’t over mix.
Fold through the marshmallows.
This makes a ‘runny’ cake batter – so don’t be alarmed.
Pour into a well-lined cake tin. (It’s important to line the tin to prevent the marshmallows burning and sticking to the sides of your tin.)
Bake in a med-hot camp oven and for approx 45 mins or until a skewer comes out clean.
If at home, bake in a moderate oven 180°C for same time.
Note: The marshmallows tend to float to the surface of the cake mixture, and during cooking will melt and become quite sticky and chewy, and will burn easily. Keep a check during cooking, and if necessary place a sheet of baking paper over the top of the cake to prevent it from burning.

For that special occasion out bush, finish off with this yummy icing.
Topping:
2 cups icing sugar
1 tblspn margarine
1 tspn vanilla essence
1 to 2 tblspns cocoa
1 to 2 tblspns coke
1 cup chopped pecans or walnuts - optional
Melt margarine. Add cocoa, icing sugar and vanilla. Mix well and slowly add the coke until you have the right consistency.
Ice the cake and then sprinkle pecans over top.

Easy Mince Coffee Cake
2 cups SR Flour
1/2 cup sugar
1 cup butter (8oz – 250gm)
1 x 410gm jar fruit mincemeat
2 eggs – beaten
1/2 cup milk
1/2 tspn vanilla essence
1/2 cup chopped nuts (50gm pkt) (your choice)
Sift the flour and sugar together. Add the butter in cubes and rub into the flour until it resembles breadcrumbs, as best you can, then finish mixing with a spoon to a smooth mixture.
In a separate bowl, combine 1/2 cup of the mincemeat along with the eggs, milk, vanilla essence and nuts.
Add this mincemeat mixture to the flour mix and mix until combined.
Spoon into a cake tin and then spread the remaining mincemeat evenly over the top of the cake batter.
Bake in a reasonably hot camp oven for approx 30 to 35 mins, or until cooked.
If at home, bake in 200°C oven for 35 mins, or until cooked.
Keep an eye on the cake as the top will burn easily. Cover it with some brown paper towards the end of the cooking time to help prevent this.

 

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