Name: Processor cake mix
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 1/2 cup self-raising flour; 3/4 cup caster sugar; 2 tablespoon skim milk powder; 125 gram butter; Chocolate fleck cake; 60 gram grated dark chocolate; 100 gram dark chocolate, chopped; 90 gram butter; Lemon ginger cake; 2 teaspoon lemon rind, grated; 1/4 cup glace ginger, finely chopped; Coffee walnut cake; 1 tablespoon dry instant coffee; 1/2 cup water; 1/2 cup walnuts, finely chopped; 1 teaspoon cocoa; 1 teaspoon dry instant coffee; 1 tablespoon boiling water; 60 gram butter; 1 1/2 cup icing sugar, sifted

Ingredients

1 1/2 cup self-raising flour

3/4 cup caster sugar

2 tablespoon skim milk powder

125 gram butter

Chocolate fleck cake

60 gram grated dark chocolate

100 gram dark chocolate, chopped

90 gram butter

Lemon ginger cake

2 teaspoon lemon rind, grated

1/4 cup glace ginger, finely chopped

Coffee walnut cake

1 tablespoon dry instant coffee

1/2 cup water

1/2 cup walnuts, finely chopped

1 teaspoon cocoa

1 teaspoon dry instant coffee

1 tablespoon boiling water

60 gram butter

1 1/2 cup icing sugar, sifted

Method

1.Combine flour, sugar and milk powder in processor, add chopped cold butter, process for about 20 seconds or until butter is evenly distributed through dry ingredients.

2.To make cake: Place cake mix into small bowl of electric mixer, add eggs, vanilla essence and water, beat on low speed until ingredients are combined. Increase speed to medium, beat for about 3 minutes or until mixture is smooth and changed in colour. Spread mixture into prepared pan.

3.The cake mix can be cooked in a variety of cake pans: 20cm baba pan bake for 40 minutes, 20cm ring pan bake for 40 minutes, 14cm x 21cm loaf pan bake for 1 hour, 2 x 8cm x 26cm bar pans bake for 35 minutes, deep 20cm round cake pan bake for 50 minutes, All pans need to be greased, the base lined with paper, then the paper greased. All the cakes are cooked at 180°C/355°F

4.Chocolate fleck cake: Stir grated dark chocolate into the beaten cake mixture. Spread cold cake with topping. Chocolate Topping: Melt dark chocolate with butter; stir until smooth. Cool until chocolate is set enough to spread onto cakes. Refrigerate to speed setting if weather is hot.

5.Lemon ginger cake: Stir 2 teaspoons grated lemon rind and ¼ cup finely chopped glace ginger into beaten cake mixture.

6.Coffee and walnut cake: Dissolve coffee in water. Heat to dissolve if necessary; cool before using. Stir walnuts and coffee mixture into beaten cake mixture. Top cold cake with frosting. Mocha Frosting: Dissolve cocoa and coffee in boiling water. Beat butter in small bowl with electric mixer until creamy, beat in icing sugar and coffee mixture.

7.Fairy cakes: It is best to cook patty cakes used for fairy cakes at 180°C/355°F to keep them as flat-topped as possible. Cook 24 patty pans for 15 minutes. When the cakes are cold, cut out a circle from the top, cutting down to a depth of about 2cm. Place a small amount of jam in the cavity, top with whipped cream, replace tops, dust with sifted icing sugar.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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