Teeth-Sticking-Plate-a-Licking Chocolate Caramel Slice

Such beautiful layers, don't you think? Who says brown coloured food is ugly?

Ah, dear readers. The things I do for you. In order to make my chocolate slice look presentable for photos, I trimmed off all the crusty edges. So that you can see the beautiful jaw sticking layers inside. And of course, one must not waste food, so I had to eat those off cuts. But I did it with you in mind. Really.

 Even the off cuts are beautiful.

This slice is sweeeeeet. Perfect for sharing with people you love durng Christmas. So make it! Believe me, everyone will love you that little bit more after tasting it.

As Miss Pantry would say, "All gone"!

Recipe from Donna Hay Modern Classics Book 2 and here.

Happy baking!

Sweetened Condensed Milk Coffee Pound Cake

Coffee and condensed milk. How can this combination ever lose?

I love condensed milk. When I was little, I used to eat it straight out of the can, or mixed with Nestum malt flakes (if you grew up in Southeast Asia, you'll know what I'm talking about) and Milo. It's one big sugar hit.

Gah, I really must iron the tablecloth, the SLR shows up every single crease!

Recipe adapted from Table for 2 or more:

Ingredients:

120gm good quality butter

45gm sugar

1/4 tsp salt

1/2 cup condensed milk

1 tsp vanilla extract*

120gm all-purpose flour*

3/4 tsp baking powder

2 large eggs

Method:

1. Sift flour and baking powder together. Set aside.

2. Cream butter and sugar till light and fluffy, about 2 mins

3. Add in salt and vanilla and cream well.

4. Pour in condensed milk and cream till well combined.

5. Using the mixer on low speed, add in flour in 3 additions. Mix till batter is smooth.

6. Add in eggs one at a time. Make sure it's well mixed and smooth.

7. Bake at 170 degrees for 40 minutes.*


To make it coffee flavoured, dissolve 1 tbsp instant coffee with 1 tbsp hot water, and mix it in the batter after step 6.

* Original recipe called for vanilla paste and cake flour, which I don't have in my pantry. Must remedy! Baking time in the original recipe was 175 degrees C for 1 hour.


This cake is lovely with a cup of tea. It's fine crumbed, not too sweet and not at all heavy like mud cake. There's just a hint of coffee in the cake, so it shouldn't overpower non-coffee drinkers. I suppose you could jazz it up with a glaze of some sort if you wish, but I like it just as it is.
 
Yummy. Happy baking.