WEEKLY RECIPES 

CHECK FIRST IN RECIPE FOR FOOD ALLERGIES AND ALWAYS MAKE WITH A ADULT 
AND/OR ADULT PRIMMITION. 

Easy  Challenging 
This week for we have the delicious This week for Challenging we have the
Chocolate Cake!😋 delicious ​Rainbow Cake!😈
● butter and flour for coating and
dusting the cake pan
● 3 cups all-purpose flour Ingredients
● 3 cups granulated sugar
● 1 1/2 cups unsweetened cocoa
powder
● 1 tablespoon baking soda
● 1 1/2 teaspoons baking powder
● 330 g raw sugar
● 1 1/2 teaspoons salt
● 4 large eggs
● 250 g butter softened
● 1 1/2 cups ​buttermilk
● 1 1/2 cups warm water
● 4 eggs
● 1/2 cup vegetable oil
● 2 teaspoons vanilla extract
● 15 g vanilla essence

Chocolate Cream Cheese Buttercream

● 480 g self-raising flour
Frosting ● 260 ml Pauls lactose-free Zymil
● 1 1/2 cups butter softened
● 8 oz cream cheese softened full cream milk
● 1 1/2 cups unsweetened cocoa
powder ● 6 bottles liquid food colouring
● 3 teaspoons vanilla extract
● 7-8 cups powdered sugar
● about 1/4 cup milk as needed ICING
● Preheat oven to 350 degrees. Butter
three 9-inch cake rounds. Dust with
● 340 g cream cheese softened
flour and tap out the excess.
● Mix together flour, sugar, cocoa,
● 1 1/2 cups butter softened
baking soda, baking powder, and salt
in a stand mixer using a low speed
● 6 cups icing sugar
until combined.
● Add eggs, buttermilk, warm water, oil,
● 1 tbs vanilla essence
and vanilla. Beat on a medium speed
until smooth. This should take just a
● 2 tbs hundreds and thousands
couple of minutes.
● Divide batter among the three pans. I
found that it took just over 3 cups of
the batter to divide it evenly.
● Bake for 30-35 minutes until a
toothpick inserted into the center
 comes out clean.
● Cool on wire racks for 15 minutes and
then turn out the cakes onto the racks
and allow to cool completely.
● Frost with your favorite frosting and
enjoy!
Chocolate Cream Cheese Buttercream
Frosting
1. In a large bowl, beat together butter
and cream cheese until fluffy. Use a
hand mixer or stand mixer for best
results
2. Add in cocoa powder and vanilla
extract. Beat until combined.
3. Beat in powdered sugar, 1 cup at a
time. Add milk as necessary to
make a spreadable consistency.
The frosting should be very thick
and will thicken even more if
refrigerated.
4.
Nutrition
Calories: ​767​kcal​ | Carbohydrates: ​119​g​ |
Protein: ​8g
​ ​ | Fat: ​33​g​ | Saturated Fat: ​21​g​ |
Cholesterol: ​105​mg​ | Sodium: ​668​mg​ |
Potassium: ​383​mg​ | Fiber: ​5g ​ ​ | Sugar: ​91​g​ |
Vitamin A: ​16.5​%​ | Calcium: ​9.6​%​ | Iron: ​20.3​%
Course: Dessert
Cuisine: American
Keyword: Chocolate Cake
Save
Method
1. Preheat oven to 180 C.
2. Generously grease and flour 6 x
9-inch cake pans.
3. Mix eggs, vanilla extract and milk
in a large mixing bowl until
combined.
4. Mix in the flour, gradually, until
combined.
5. Divide the batter into six bowls
(about 1 cup of batter per bowl).
Add food coloring to each bowl
to create a vibrant red, orange,
yellow, green, blue, and
chocolate.
6. Pour each coloured batter into
the prepared pans and spread
out into an even layer (layers will
be thin). Bake for 10-15 minutes.
7. Remove and allow to cool on
cake racks.
8. Meanwhile, make the cream
cheese icing by creaming
together cream cheese and
butter. Mix in icing sugar and
vanilla.
9. Place the chocolate layer down
first and a layer of icing. Repeat
with the blue layer, green layer,
yellow layer, orange layer and
finally the red layer.
10. Place a thin coat of the icing
on the cake to create a crumb
coat. This will make the cake
even all around and seal any
loose crumbs. Serve!
 Rainbow Cake Website

Chocolate Cake Website