Sneha's Recipe: Cake

When you live in a two-person household, you always end with leftovers. Had this Leftover Mocha Cake and Eggless Vanilla Ice Cream (which I often make) in the freezer. So here is the invention of a cake cum shake.

An American food/dessert, Chocolate Cake Shake. Today, am sharing my easy way to make this. This shake has taste of both cake and milk shake, is blends so well that you will love it. Made this for my hubby, since he is working from home since the lock down, wants a juice, smoothie or any drink that will keep him cool in the scorching summer heat.

Since I had just a big slice of cake could make only one serving, the next day he asked to make it again.. smiled and replied no cake so no shake.

If you want you can garnish this with a scoop of ice cream or frost it with whipped cream..makes it an extra treat.

Ingredients

2 Scoops Vanilla Ice Cream
1/3 Cup Milk
1 Big Slice Leftover Cake

Method

First, combine the ice cream and milk in a blender.Next, add the chocolate cake. Blend until smooth.

Pour into a glass. If you like, garnish with a small scoop of vanilla ice cream or whipped cream. No extra calories so minus the garnish.

Enjoy!!

Labels : American, Dessert, Mid-day treat, Leftover series, Cake. Milk Shake, Vanilla, Ice Cream

Made this Eggless Red Velvet Cake for my hubby's birthday.
Makes One 6" Round Tin Sponge
Ingredients
For The Red Velvet Sponge
100 Grams All Purpose Flour
1 Teaspoon Cocoa Powder
¼ Teaspoon Salt
½ Teaspoon Baking Powder
½ Teaspoon Baking Soda
150 Grams Condensed Milk
80 Grams Butter
50 Ml Milk
75 Ml Water
1 Teaspoons White vinegar
1 Teaspoon vanilla essence
1–2 Tablespoon Red Gel Color or to achieve desired color

For The Frosting
2 Cups Whipped Cream
Method
For The Red Velvet Sponge

Sift the flour, cocoa powder, baking powder and baking soda well. Keep aside.

Grease and line a 6" round tin. Preheat the oven to 175°C.

Mix the milk , vinegar and water .

In another large bowl cream the butter and condensed milk. Add vanilla essence and mix well. Now fold in the flour mixture a litter at a time alternating with milk mix.

Pour this batter into the prepared tin and bake for 30 to 35 minutes or unless a toothpick inserted comes out clean.

Allow the cake for cool down in the tin for 10 minutes. De-mold and cool overnight on a the rack.
For The Frosting

Beat the cream till stiff peaks.

Cut the cake into 2 parts and wet it with water or sugar syrup.

On one layer spread a good amount of whipped cream.

Keep the other layer on top of this a lightly press it. Sprinkle sugar syrup on it and crumb the top and sides with whipped cream. Keep this in the refrigerator to set.

Fill a piping bag with whipped cream and with a star nozzle pipe flowers .