Chocolate, Pumpkin and Orange Cake is quite a nice, moist cake. The orange flavour is lovely with chocolate. The pumpkin can’t be detected in the taste, but gives the cake it’s moistness.
125gm butter
zest from one orange
1/2 Cup caster sugar
1 egg
1 Tblspn golden syrup
3/4 Cup mashed butternut pumpkin
1/2 tspn bi-carb soda
2 Tblspn cocoa
1 Tblspn custard powder
Juice from one orange (approximately 1/4 Cup)
Cook and mash the butternut pumpkin, then leave to cool.
Cream the butter, sugar and orange zest.
Beat in the egg and golden syrup.
Mix in the combined flour, bi-carb soda, cocoa and custard powder alternately with the orange juice.
Pour the mixture into a lined cake tin and bake at 170 degrees Celsius for an hour. Stand for a few minutes in the tin before turning out onto a wire rack.
Chocolate Icing
1 Cup icing sugar
1 Tblspn cocoa
1 tspn butter, melted
1 Tblspn milk
Mix together until smooth, then spread over the cake.
