Sunday, January 12, 2014

Milo Cake With Milo Glaze (Eggless)

Cake time ladies and gentlemen. Looked like I was in the mood? I was in fact. Most probably because my cake making utensils were lying around instead of me putting them back in the cupboard. Great valid reason I told myself before moving on to thinking and deciding which kinda of cake it should be this time (Traditional Butter Cake & Eggless Orange Cheesecake). Thanks to instructables for the recipe which caught my attention the moment I started searching online. Thank you once again, but me being someone who don't fancy a totality in replicating a recipe, I made the change. The change to using Milo instead of cocoa and despite doing so, cake turned out as a fantasy coming true. Recipe definitely can't be disputed compared to those other cake recipes I have taken from the virtual and which turned out witches from hell. This one must be utterly praised. Soft melting moment and beautiful to look at and once I did the glazing with Milo too, and after some of the store bought pink sugar flowers going atop, oh-my, what a beauty to the eyes and fantastically fabulous in the mouth. 
For cake
1 1/4 cup all rising flour
1/2 cup icing sugar
1/3 cup Milo
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla essence
1/3 cup vegetable oil (no smell)
1 tsp apple cider vinegar

For Milo glaze
1 tbsp sugar (any type)
4 tbsp butter/margarine
2 tbsp milk
2 tbsp Milo
2 tsp vanilla extract/essence  
For the cake
Sift flour, sugar, milo, salt and soda.
Keep aside.
Stir together warm water, vegetable oil, essence and vinegar
Fold in sifted flour mixture.
Turn out mixture onto baking pan lined with non-stick baking paper.
Bake at preheated oven (10 mins) for about 1 hour or till cake is baked.

For the glaze.
Add all ingredients into a pan.
Stir till melted and mixture comes together.
Pour over the cake as soon as it's baked.
Decorate as you like once cake is cool down.

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