Chocolate Sweet Corn Cake: The Accidental Birthday Cake!
I started with a sweet corn cake and decided to put in some chocolate chips for the added flavour. It was meant to be a nice cake for after dinner dessert. As I put the cake to bake, my niece told me that it was her mother's birtday and could I turn it into a birthday cake. It was really impromptu. I started looking for ways to use as topping.
It turned out very nicely too. A simple chocolate spread topping with star-shaped rice crisp and it's done! I love the Cream-style sweet corn as it makes the cake deliciously moist. No beating required. Just a quick mix and it's ready to go into the oven.
Ingredients: 1 can (14.75 oz) cream-style corn 120 gm brown sugar 180 gm white sugar 3 eggs 2/3 cup cooking oil 270 gm all purpose flour 1 tbsp baking powder 1 tsp baking soda 1 tsp salt 1 tsp ground cinnamon 1/2 cup chocolate chips 1/2 cup walnut (chopped)
Mix flour, baking powder, baking soda, cinnamon and salt together.
Combine corn and sugar. Beat in eggs and oil till well blended.
Mix in flour and stir in chocolate chps and nuts.
Pour mixture into a greased cake pan.
Bake in preheated oven at 175ºC for 30-35 minutes.