Cake Of The Month - May, Mothers Day Flowers Cake (cake decorating)

MAY - HAPPY MOTHERS DAY

Deep Dark Chocolate Cake

1 3/4 cup Flour
2 cups Sugar
3/4 cup Cocoa
1 1/2 tspn Baking Soda
1 tspn salt
2 Eggs
1 cup Milk
1/2 cup Oil
2 tsp Vanilla Essence
1 cup Boiling Water


Pre heat oven 175
Line baking tin
Combine Flour, Sugar, Cocoa, Baking Soda and Salt in a large bowl
Mix well
Add Eggs, Milk, Oil and Vanilla Essence
Beat for 2 min on med speed
Stir in Boiling Water
Pour into your lined baking tin
Bake for 35-50 mins

Ice with runny chocolate icing just still warm so it drips over the side.
Recipe from Fresh via Renz :D

Vegetable Soup - Under 100 Calories Per 2 Cup Serve (or Under 50 Calories Per 1 Cup Serve)

1 tea spn Butter (31 calories)
1/2 Tble spn Oil (80 calories)
240g Onion Diced (57 calories)
1.2 cups Carrot Diced (66 calories)
1 cup Celery Sliced (14 calories)
400g Potatoes Peeled and Diced (315 calories)
1.6 cups Zucchini Diced (32 calories)
3 cups Cauliflower Chopped (75 calories)
450g Pumpkin Peeled and Diced (117 calories)
4 cups Cabbage Shredded (85 calories)
1/2 cup Green Beans (20 calories)
11 tea spn Powdered Chicken Stock (154 calories)
1 Beef Oxo Cube (13 calories)
6 tea spn Currie Powder
11 Cups of Water

Melt Butter and Oil in a large soup saucepan
Add each ingredient in order as written above, stirring for a few minutes before adding the next ingredient.
Dissolve Chicken Stock Powder, Oxo Cube and Currie Powder in two cups of the water and then add along with the rest of the water to the vegetables.
Simmer until all vegetables are tender then serve.


Makes approximately 22 x 1 cup size serves.

Each 1 cup serve equals approximately 48 calories or 200 KJ

This soup lasts a few days in the refridgerator or freezes well in serve size portions, I use snap lock bags.

I used My Fitness Pal's    Recipe Calculator to work out the calories for this meal