Wednesday, 17 February 2010
Polo Shaped Rolo Cake
I love going through my rss reader and coming across a new recipe that makes me want to go make it immediately - this cake was one of them. Scottish food blogger, Jacqueline, of Tinned tomatoes fame posted this recipe for rolo cake topped with gooey snowballs who found it on The Caked Crusader's blog. I knew I had all the ingredients in my kitchen so it seemed to be my destiny to make this one.
I had recently bought a new bundt tin and decided immediately to use it for this one thus resulting in polo shaped rolo cake! Really tasty cake with the occasional surprise of crispy chewy caramel throughout. This is one you should bookmark and try out.
200g unsalted butter, at room temperature
1 1⁄3 cup caster sugar
4 large eggs
1 ½ cup self raising flour
2⁄3 cup cocoa powder
100g Rolos, halved
1 cup icing sugar
100g unsalted butter, at room temperature
½ tsp vanilla extract
2 tbsp cocoa powder
1. Preheat the oven to 180°C
2. Grease a deep 20cm diameter bundt tin.
3. Cream together the butter and sugar until pale and fluffy, then mix in the eggs one at a time.
4. Gently stir in the flour and cocoa, before stirring in the chopped rolos.
5. Spoon into the prepared cake tin and bake for approximately 30-35 minutes or until a skewer comes out cleanly. The cake will settle on cooling but this is because it’s so rich and squidgy.
6. Leave to cool in the tin, on a wire rack.
1. When cool make the buttercream by creaming the butter until soft and smooth, then cream in the icing sugar a little at a time.
2. Beat in the vanilla extract and cocoa powder.
3. If the mix is a bit solid, add a dash of milk to soften and slacken.
4. Spread over the cake and decorate as required .
For another fun recipe using rolos check out these caramel filled chocolate cookies