Chocolate Cherry Cakes

Ingredients
1 cup (4oz) sieved self raising (cake) flour
2oz butter
1/4 cup (2oz) castor (fine grained) sugar
1 large egg
2 rounded tps cocoa powder
1 tbs warm water

Topping
2oz chopped glacé cherries
1 cup (4oz) icing (confectioners) sugar
1 tbs lemon, rum or other flavouring
cold water

Method
1. Preheat the oven to 425 deg F (220 deg C). Layout a baking tray with about a dozen small paper cake cases.

2. Mix the cocoa and warm water until the cocoa dissolves.

3. Put the butter and sugar into a bowl and beat until it is light and creamy then beat in the egg and cocoa mixture.

4. Fold in the flour.

5. Divide the mixture equally into the 12 paper cases then bake for about 10 to 15 minutes. Cool on a wire rack.

6. To make the topping just mix the icing (confectioners sugar) with rum or other flavouring and enough cold water until it is loose enough to spread easily over the top of each small cake. Decorate with a cherry on each.

 

Copyright © 2002 by Katherine Charles