Choc-Nut Cake

For my last baking challenge, I am using something familiar to most Pinoys -- The Choc Nut !

Choc Nut is a combination of milk, cocoa powder and peanuts. This peanut butter bar is similar to polvoron, crumbly but creamier and more smooth. It is really cheap (less than a peso per piece) and widely available in Philippines.

Still on a mission, I am sharing my Choc Nut Cake recipe ....

Choc Nut Cake

100 g   Bitter Sweet Choco
20 pcs Choc Nut bars, crumbled
4 tblspn Butter
1/2 c     Sugar
1 c        All Purpose Flour (sifted)
1 tspn    Baking Powder
1/8 tspn Salt
1 whole  Egg
1 tspn    Vanilla
1/3 c      Milk



Melt bitter sweet choco in double boiler. Set aside. In a bowl, combine dry ingredients (APF, Baking Powder ans Salt)

In a mixer, cream butter, choc nut and sugar. Add  melted chocolate. Add egg. At low speed, add alternatively milk and dry ingredients. Combine well.

Pour mixture in a greased pan. Bake for 30 to 35 minutes at 350 F or until toothpick comes out clean.









Food Notes :


1. I prefer using small sprinform pans for a nice presentation .. 
2. Frosting is always an option -- 

• 
  
•        2 tablespoons chunky peanut butter
•        1 tablespoons butter, softened
•        1 cups confectioners' sugar
•        1 tablespoons and 1 teaspoons milk
•        1/2 teaspoon vanilla extract

  
      Cream peanut butter and butter. Add sugar, milk and vanilla; mix until smooth.


3. Enjoy !!!