A twist on my favourite type of cake, brave move in my opinion. I looked at this recipe side ways at first. But after trying it, changed my mind. If the popcorn doesn't sound appetising, try the peanut butter. You can use this chocolate cake recipe or if you have your own special one feel free to use that. It's really the icing that ties it together.
Ingredients
1/2 cup cocoa powder
1/2 cup of water, luke warm water
150 grams butter, chopped
1 cup of caster sugar/white sugar
2 tsp vanilla extract
2 eggs
2 cups flour
1 tsp baking powder
Pinch of salt
3/4 cup of milk
2 cups popcorn, preferably caramel but I used normal
2 TBSP icing sugar
Peanut Butter Frosting
400g pre-made vanilla frosting, or make your own like I did
200g smooth or crunchy peanut butter
1 tbsp milk
1. Preheat oven to 160 degrees celsius. Greece a cake tin with butter or use baking paper.
2. Combine cocoa powder with water, stir till smooth. Beat the butter, caster sugar and vanilla extract, till smooth and pale. Once cool add the eggs. Add sifted dry Ingredients and milk. Combined and add to pan.
3. Bake for 10 - 20 minutes or until skewer comes out clean.
4. Peanut butter frosting. Stir ingredients until smooth.
5. Spread icing across cake. Arrange popcorn on cake and finally dust icing sugar on top enjoy.
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