Cheap Cake Recipes?

knittingcathy

Thankyou for the Tea Bread recipe have written it down in my recipe book, will be giving it a go very soon.

I use the supermarket own brand Can't believe it's not butter but the light version cut down on fat.

3_kids_2_jobs_1_dog

Sparklyfairy wrote: »

WEETABIX BROWNIES - from another MSE friend - sorry don't know who
In a bowl put
4 crushed weetabix
4oz caster sugar
4oz self raising flour
2 tbsp cocoa powder
pkt chocolate drops (i use a 25p 100g tescos own milk chocolate chopped up)
mix this altogether
then take 4oz of melted marg and stir this into the mixture along with an egg
mix well and put in a baking tray and bake for 15 minutes at electric 180.
I put this mix into a square tin which measures 8 1/2 x 8 1/2 inches. I suppose you could use anything a similar size it would just turn out a bit more or less deeper. I also line the tray with greaseproof paper to save any sticking. Once out the oven let it stand for about 5 minutes then turn out the tray and cut into squares.

Just wanted to say thanks for this receipe, made them the other day and my kids (and colleagues) all loved them, i used that new Flora Cuisine stuff instead of butter or marg in an attempt to be healthy (and cos it was on offer!). Gonna try leaving out the choc drops next time to make them even more MSE and healthly!

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Catwoman103

Thanks everyone for the recipes, I'm baking this weekend now.

Bexstars

Im gonna have a go at the tea loaf, I dont have much dried fruits left though so am halfing the recipe, I reckon Il end up with fingers rather than slices but thats ok, will report back, thanks for the recipe

Tberry

When I've made this bread, I used mixed fruit, it's nice to find those lovely little bits of candied peel when you bite in! I only use about a tablespoonful of sugar, so it isn't overly sweet. Thanks for reminding me of it. Will make some when Easter is over, have given up all sweet things for Lent, so really looking forward to a bit of cake, an Easter Egg, the odd biscuit, maybe an occasional apple slice........!

anne99

Mars Bar fingers

3 Mars bars (or budget equivalents)
3 oz (75g) butter (or budget equivalent)
Quite a lot of rice crispies.

Melt the butter and bars in quite a big pot - I use a 20cm pan. Do not boil, or the fingers will be very hard. Once they're melted, the mixture looks oily and streaky. Keep stirring and gently heating until it goes a uniform colour.

Remove from heat and pour in quite a lot of rice crispies - about 1/3 of a medium sized box (120 g or so, I think), and stir well to coat them evenly. It's quite hard work, but it's amazing how much crispies you can incorporate, and the more you put in, the better they taste. You'd think it would be the other way round, but trust me!

Spread onto a baking tray, about 1cm thick or slightly less.

Press down fairly firmly with a spatula - not to crush the crispies, but to pack the mixture well.

If you want, you can drizzle or spread melted chocolate block on the top, but that does increase the cost.

These are the yummiest, easiest traybakes around, and you can stock up when the Mars bars and Crispies are on offer.

The whole batch costs about £1 and makes loads of fingers.

jomknight

I use a full measure cup of tea left over in the teapot or make a cup of tea with a tea bag. No milk and don't put the teabag in the cake!! Cold left over tea will give a stronger taste. A 2lb loaf tin is 18 x 10 cm approx for a deep tin and some are shallow at 20cm x 10 approx. This Chocolate Fudge Cake (more like flapjack) is popular. Please excuse imperial weights.
CHOCOLATE FUDGE CAKE
4oz butter/marg and 3 oz caster sugar creamed together
Add 1oz /30g warmed syrup (old fashioned large 30ml tablespoon size) and mix well
Add 0.5 oz/14g (rounded 15ml spoonful) of cocoa powder and seived as it goes in with 3oz SR Flour /85g.
Stir in 3 oz /85g of dessicated coconut and 1.5 oz 42g of porridge oats (cheapest are large bags in plastic packaging at supermarkets)
This recipe should work with replacing coconut with additional oats. I shall try it and report back. Have now tried this but it produces rather dull crisp flapjack - not worth bothering.
Chocolate flavour can be increased if preferred by increasing cocoa by 50% and adding teaspoon water. Spread mixture in tin with damp fork.

Spread in a lined shallow baking tin and bake on Reg 2 . A 7x11" Swiss Roll tin baked for 35 mins will give a chewy texture as it is supposed to be. Add 10 mins for a crisp texture. For a deeper mixture use a 7x7 ins tine and bake for 45 mins. Leave in tin until cold or very cool.
The top can be spread with melted chocolate as a luxury extra . Larger tin needs at least 3oz choc, Square tin 2 oz. Cut into pieces and store in airtight tin.

skintbint_2

mmmmmm, will just have to go and make one now - so much for the diet.

little_lil

Another thanks for the tea loaf from me and my family. It was so yummy everyone loved it. I need to make another one as the last one didn't last very long in this house :drool:

mummystar

Another thanks for the tea loaf! My 3yo and I made it this morning and she loved stirring it all up! Thanks again :T