Vanilla and chocolate cake.
Ingredients: 6 cups of flour
7 tsp baking powder 7 tsp eggs 7 tsp vanilla essence 7 tsp
Cooking oil, 1 cup
1 cup milk
Amasi 1 cup (I used milk instead).
1 1/2 cups water
Sugar, 2 cups
Cocoa powder, 5 tbsp.
Icing sugar, 500g x 4
1 kg Rama original margarine (softened)
1 tbsp vanilla essence
3 tbsp milk
cake making method
Sift flour and baking powder together in a bowl. Beat the eggs, cooking oil, vanilla essence, milk, and water together for about 2 minutes on medium speed (I used a whisk). Add to the dry ingredients and mix until well combined. Do not overmix. Pour your dough into 3 prepared baking trays, and on the third tray, add cocoa powder to make a chocolate cake. Bake in a preheated oven for 40 minutes or until a skewer (toothpick) inserted in the center comes out clean at 150 degrees Celsius. Let your cakes cool completely before frosting.
Beat rama margarine until creamy, then add icing sugar per 500g until you have finished your icing sugar. Add in vanilla essence and salt and mix. Lastly, add milk, 1 tbsp at a time, until you reach the desired consistency.
When your cakes have cooled enough, cut off the edges to measure the tray. Put a little of the frosting on the tray for the cake not to move while frosting. Start with the vanilla cake and spread your frosting as much as you prefer. Then add the chocolate cake and another layer of frosting. put on the vanilla cake and cover the entire cake with frosting. Put the cake in the refrigerator for about 30 minutes or so to harden. After that, take it out and put more frosting on it and decorate it as you prefer. I used a pipping bag with a bigger nozzle, number 848, for my decorations. Put the cake back in the refrigerator for about 30 to 60 minutes to set.
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