My Favourite Chocolate Cake

I thought it time to post another recipe. It's been so busy with the kids that I rarely get time to just sit infront of the computer. By the time you get the little cherubs in bed at night all you feel like doing is vegetating(if that is even a word). This cake is great!!!! My wonderful sister gave me the recipe when we were living in Weipa(I needed lots of chocolate cake there) and I have never looked back. The beauty of this little wonder is that you can put all the ingredients in together and wizz away and it's done. There are a couple of little things I do in preparation just to end up with a moist chocolately cake that will melt in your mouth.
Before you start make sure your eggs are at room temperature. This is easily done by placing them in a cup of warm to hot water and leave them until you need them or alternatively leave them out of the fridge well before hand. Also make sure your butter is soft, sift the flour,salt, bi-carb and baking powder together and leave the sour cream out for 10-15 minutes before you make the cake. When making the Vienna Icing, keep the measurements accurate and this will give you a creamy result. I have in the past been a little slack with the measurements and for some reason the icing curdles a little and doesn't look great. Although still very edible.
Well enough ramble, here it is...

Chocolate Cake
2 cups sifted plain flour
3 Tbsp cocoa
1/2 tsp baking powder
1 1/4 tsp bicarb soda
1/2 tsp salt
2 cups caster sugar
80g unsalted butter, softened
3/4 sour cream
2 eggs
1 cup water

Mix all ingredients together for 2 minutes with electric beaters. Scrape down sides of bowl, then beat for a further 2 minutes. Pour batter into a greased and floured large cake tin lined with baking paper. 23-25cm
Bake for 50-60 minutes at 160c. Test with a skewer. Cool in tin 10 minutes before turning out on cake rack to cool. Ice with Vienna Icing when cool.

Icing
8 Tbsp icing sugar, sifted
3 Tbsp softened unsalted butter
3 Tbsp cocoa
2 Tbsp milk
1 tsp vanilla essence

Beat all ingredients together with electric beaters until light and fluffy.

This cake is just great with toasted walnuts and whipped cream to serve.
Enjoy!!!

Fresh Rice Paper Wraps

This recipe is fantastic for kids. My good friend who is a fabulous cook gave me this idea and I have used it ever since. My children love these fresh wraps and you can change the ingredients so easily to suit certain taste buds. You can serve these with a lovely fried rice or just on their own. My kids love helping with the production line of these wraps and they enjoy eating them even more.

Ingredients

1 packet of rice paper wraps (from the asian section of the supermarket)
1 ripe avocado
1 red capsicum
1 cucumber
1 carrot
1 packet of marinated tofu or 1/4 barbequed chicken, skin off.

Cut all your indredients to size (about 10cm long and 1-2cm wide)
The thinner you make your pieces of vegetables the more you can fit in the wrap and get your little darlings to eat!!

Have a bowl of warm to med hot water and dip one sheet of rice paper and leave for a few seconds. Place on a flat surface and place your ingredients across the middle of the wrap. Fold the closest edge to you over the vegetables and meat, bring each side in then wrap firmly. Repeat this process until you have the desired amount.
Of course you can use whatever vegetables you like. I love snow peas and thin slivers of egg as well. You can use a lovely dipping sauce to add extra flavour, our preferred ones being sweet chilli or sweet n sour.
You can also make these ahead of time and keep in an airtight container in the fridge. Have fun and enjoy!!