LAMBINGTONS
Brought to you from my friend
Michelle in Australia, these tempting
little cakes are sure to be a hit with
kids of all ages.
INGREDIENT
LIST
Makes
about 25 Squares
Cake Ingredients:
1/2 cup unsalted Butter, softened
2/3 cup Granulated Sugar
1 tsp. Vanilla Extract
2 whole Eggs
1 1/3 cups Self-Rising Flour
2/3 cup Milk
Chocolate Icing:
2 cups Confectioners' Sugar
1 Tbs. Boiling Water
1 Tbs. Vanilla Extract
1 Tbs. Cocoa
1 1/2 cups shredded
Coconut
INSTRUCTIONS
Pre-heat oven to 350-F degrees; grease a
10-inch by 10-inch square baking pan and
set aside.
Cream butter and sugar in a large mixing
bowl until light and fluffy. Beat in the
vanilla and then the eggs, one at a
time, beating the batter after each
addition.
Fold in the flour and the
milk, alternating portions of each
ingredient and continuing to mix well
until thoroughly combined.
Pour the
cake batter into the prepared cake pan
and bake for 25 minutes, or until the
cake recedes from the sides of the pan
and is golden and set on the top.
Let the cake cool for about 5 minutes in
the pan, then turn out onto a rack and
allow to cool completely.
Slice the
cooled cake into twenty-five 2-inch by
2-inch squares.
To prepare the
icing, sift the confectioners' sugar
into a medium mixing bowl.
In a
separate bowl, combine the boiling water
with the vanilla extract and the
cocoa.
Add the blended cocoa mixture
to the powdered sugar and mix well.
Ice the cake squares on all sides and
roll in the coconut. Allow to dry on a
wire rack.
Store in an airtight
container for up to a week, or serve
right away.
BACK TO TRAP'S KITCHEN
