Easy weekend BAKES

Filling the tins is a little bit of kitchen therapy, so get creative with these recipes that go perfect with a chat!

Fundraiser chocolate cake

PREP + COOK TIME 1 HOUR 15 MINS 

2 cups (500ml) water

3 cups (660g) caster sugar

250g butter, chopped

1/3 cup (35g) cocoa powder

1 teaspoon baking soda

3 cups (450g) self-raising fl our

4 eggs

2 tablespoons vegetable oil

2 teaspooons vanilla extract

FUDGE FROSTING

140g butter, chopped

½ cup (125ml) water

¾ cup (165g) caster sugar

2 ¼ cups (360g) icing sugar

½ cup (50g) cocoa powder 

1. Preheat oven to 170°C/150°C fan. Grease a deep 26.5cm x 33cm (14-cup) baking dish. Line base and sides with baking paper.

2. Combine water, sugar, butter, sifted cocoa powder and baking soda in a medium saucepan. Stir over heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes. Transfer mixture to a large bowl of an electric mixer. Cool to room temperature.

3. Add flour, eggs, oil and vanilla to bowl, beating with an electric mixer until mixture is smooth and paler in colour.

4. Pour mixture into prepared baking dish. Bake for 4550 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 20 minutes before turning, top-side up, onto a wire rack to cool.