Marys Chocolate Cake Food

MARY'S CHOCOLATE CAKE

Mary's chocolate cake image

Chocolate cake meets Victoria sponge in Mary's easiest ever chocolate cake recipe filled with cream and jam.

Provided by Mary Berry

Yield Serves 8-10

Number Of Ingredients 8

Ingredients

225g/8oz unsalted butter, softened, plus extra for greasing
225g/8oz caster sugar, plus extra for sprinkling
4 free-range eggs
220g/7¾oz self-raising flour
1 tsp baking powder
50g/1¾oz cocoa powder
4 tbsp apricot jam
300ml/10½fl oz whipping cream, softly whipped

Steps:

Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper.
Put the butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can also beat by hand using a wooden spoon.)
Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.
Bake for 25-30 minutes. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.
Choose the cake with the best top, then put the other cake top-down onto a serving plate. Spread with the jam and whipped cream, put the other cake on top (top upwards) and sprinkle with caster sugar to serve.

MARY'S GERMAN CHOCOLATE CAKE ICING

Mary's German Chocolate Cake Icing image

Make and share this Mary's German Chocolate Cake Icing recipe from Food.com.

Provided by Hill Family

Categories Dessert

Time 15m

Yield 1 cake

Number Of Ingredients 7

Ingredients

1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup margarine or 1/2 cup butter
1 teaspoon vanilla
1 cup nuts, chopped
1 1/3 cups coconut

Steps:

Combine all ingredients (except nuts and coconut) in a medium saucepan over medium heat until thickened, approximately 12 minutes.
Add nuts and coconut. Beat with a spoon till both are coated.
Cool and frost the cake.

Nutrition Facts : Calories 3644.6, Fat 265.7, SaturatedFat 106.1, Cholesterol 639.5, Sodium 2311.7, Carbohydrate 290, Fiber 30.8, Sugar 215.3, Protein 57

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